Cabbage Roll Soup Recipe

This week I’m participating in the Food Bloggers Challenge! I was tasked to create a recipe using the feature ingredient of the week. This week it’s cabbage!

It’s been awhile since I’ve used cabbage in our meals. It’s not that I don’t like cabbage because I do enjoy it. I think it’s just that my favourite recipes don’t use it as a main ingredient. I’ve made cabbage rolls in the past and they were the first thing I thought to make this week. The recipe I like is for unrolled cabbage rolls made with ground turkey. My aunt makes the best cabbage rolls and hers are rolled perfectly. When I tried her recipe, they did not turn out as pretty!

This week I decided to make Cabbage Roll soup. It’s everything I love about a cabbage roll, but easier to make. It’s also made in the slow cooker which saves me from slaving over the stove all day. It’s slow cooker weather right now anyways and this soup is perfect to eat on a frosty day.

Cabbage Roll Soup Recipe

4.8 from 28 reviews
Cabbage Roll Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 4 cups cabbage, roughly chopped
  • 1 lb. ground beef
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp paprika
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ½ cup water
  • 1 tsp oregano
  • ½ tsp basil
  • 680 mL can tomato sauce (or about 3 cups)
  • 796 mL can diced tomatoes (or about 4 cups)
  • 1 cup rice, uncooked
Instructions
  1. Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).
  2. In a slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine.
  3. Cover and cook on low heat for 8 to 10 hours.
  4. In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine.

 

Cabbage Roll Soup Recipe

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Comments

  1. Sara says

    This is so easy and so yummy. It’s in my crock pot today for the second time, we love it. The hardest part of this recipe is chopping the cabbage!
    You’ll notice that after you’ve chopped 4 cups worth of cabbage, there is quite a bit left over. What I do with the extra cabbage: fry it with lots of pepper and butter in the pan you used to brown the meat. Fry until browned and wilted. This will reduce it enough to add the rest to the pot. Not the healthiest addition, but man, does it pack a nice flavor! I do eat some of the fried cabbage lol
    Thanks so much for this recipe!

  2. Lynda Cook says

    This looks so yummy right now, I’m not feeling the greatest today and I sure could go for a bowl of this right now, mmmmmm

  3. Charlene Argaez says

    I was searching for another post of yours and came across this; immediately sidetracked! Adding this to my meal rotation next week.

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