Stuffed Cabbage Soup Recipe – Spend pennies

Satisfy your cravings for something cozy, comforting, and delicious with stuffed cabbage soup.

Cabbage, beef, pork and rice are simmered in a flavorful tomato broth for the ultimate bowl of comfort food.

Reminiscent of my grandmother’s stuffed cabbage, this easy stuffed cabbage soup recipe is the perfect meal for chilly days or cozy nights.

Raised by a Polish grandmother, dishes like stuffed cabbage, roulades and haluski (cabbage and pasta) were staples in our family! Good plain simple home cooking!

• This stuffed cabbage soup recipe has the same great flavors as my grandma’s stuffed cabbage rolled into one cozy, delicious soup.
• Easy prep, no rolling required!
• This dish uses simple ingredients, most of which you probably have on hand.
• It warms up and freezes well.

The Cabbage Roll Soup The recipe was adapted from my favorite cabbage rolls to create a quick and easy meal without all the work! We just put it in the pot and walk away; no rolling required!

How to make cabbage roll soup

Meat – My grandmother used to make cabbage rolls with a mixture of ground pork and ground beef, which I use in this recipe. You can use just one or the other, or substitute ground turkey.

Add a few slices of bacon if you like, it adds a delicious smoky flavor.

1. Fry the meat.
2. Add the cabbage and cook for a few minutes. Add the uncooked rice, broth, tomatoes and spices.
3. Let simmer until soft.

This makes a nice rich and hearty cabbage, meat and rice soup that is very thick, almost stew-like. If you prefer a soupier consistency, you can add more broth.

leftovers

Leftovers will keep in the fridge for 3 to 4 days. The rice may absorb some of the broth, so add a little water or broth if needed.

You can freeze leftover cabbage roll soup. Place individual servings in freezer bags or in an airtight container. Freeze pouches on a baking sheet and once frozen, stack them upright in the freezer to save space!

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Cabbage Roll Soup Recipe

Cabbage, beef, pork and rice are simmered in a flavorful tomato broth for the ultimate bowl of comfort food.

preparation time 25 protocol

cooking time 25 protocol

total time 50 protocol

• In a large saucepan, sauté the onion, garlic, pork, and beef over medium-high heat. Drain excess fat.

• Stir in the chopped cabbage and cook until slightly tender, about 3 minutes.

• Add diced tomatoes, tomato paste, beef broth, V8 or vegetable juice, uncooked rice, paprika, thyme, Worcestershire sauce, bay leaf, and salt and pepper to taste. Stir well to combine.

• Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer until the rice is fully cooked, about 25-30 minutes.

• Remove bay leaf and serve.

This soup is thick and hearty, if you prefer a thinner soup, add more beef stock or water to get the consistency you want once the rice is cooked.
Stretch if you add more chopped carrots, celery, or potatoes.
If you don’t have beef broth on hand, you can use chicken broth or vegetable broth instead.
Freeze leftovers in airtight containers for up to 3 months.

Calories: 291 | Carbohydrates: 29G | Protein: 22G | Fat: 9G | Saturated Fatty Acids: 3G | Cholesterol: 55mg | Sodium: 794mg | Potassium: 917mg | Fiber: 4G | Sugar: 8thG | Vitamin A: 795ie | Vitamin C: 67.3mg | Calcium: 113mg | Iron: 3.9mg

Nutritional information given is an estimate and will vary depending on cooking method and brand of ingredients used.

course Soup

Kitchen American

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