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Cabbage Roll Soup

This cabbage roll soup has all the same tastes as traditional baked cabbage rolls, but with a lot less effort! This unstuffed cabbage soup is robust, satisfying, and ideal for a simple supper alternative.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: Cabbage Roll Soup
Yield: 4

Materials

  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1 pound ground beef I use 90% lean
  • 1 onion finely diced
  • 2 teaspoons minced garlic
  • 4 cups coarsely chopped green cabbage
  • 2 carrots peeled quartered and sliced
  • 4 cups beef broth
  • 3 8 ounce cans tomato sauce
  • 1/2 cup uncooked long grain rice
  • 1 bay leaf
  • 3 tablespoons brown sugar
  • 2 tablespoons parsley

Instructions

  • Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.
  • Cook, breaking up the meat with a spatula, until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.
  • Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
  • Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.
  • Sprinkle with parsley and serve.