Cabbage Roll Soup
All the flavors we love in traditional cabbage rolls but in an easy to make pot of soup!
Servings: 10
Calories: 257kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 ½ pounds lean ground beef (90 to 95% fat free)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 2 large carrots, peeled and diced (1 heaping cup)
- 2 (15-ounce) cans tomato sauce
- 2 (15-ounce) cans diced tomatoes (do not drain)
- 1 teaspoon soy sauce
- ¼ cup light brown sugar packed
- ¼ cup white balsamic vinegar
- 5-6 cups low-sodium chicken broth (or beef broth)
- 1 small head cabbage, cored and rough chopped, about 6 cups
- ⅔ cups uncooked white or brown rice
- ¼ cup chopped parsley leaves, for garnish (optional)
Instructions
- Heat oil in a large Dutch oven or soup pot over medium-high heat until shimmering. Add the onion and cook until it starts to caramelize, about 5 minutes. Add the garlic and sauté for 30-seconds.
- Add the ground beef, salt, pepper and crushed red pepper flakes (if using) to the Dutch oven. Sauté until the ground beef is cooked through. Drain the mixture and return to the pot.
- Add the carrots, tomato sauce, diced tomatoes, soy sauce, brown sugar, vinegar and broth to the beef mixture. Add the cabbage and rice and bring to a boil. Reduce the heat to medium-low and cover with a tight fitting lid.
- Simmer the soup, covered, for 20-30 minutes or until the cabbage is just tender and the rice is cooked.
Notes
- This recipe is easily cut in half if you prefer.
- Our Cabbage Roll Soup freezes well too! Be sure you don't overcook the rice especially if you plan to freeze the soup.
Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 494mg | Potassium: 738mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2226IU | Vitamin C: 43mg | Calcium: 92mg | Iron: 3mg
