Cabbage Roll Soup
Gluten Free Living – 2014
I loved this tasty Cabbage Roll Soup recipe! It’s loaded with cabbage, tomatoes, lean ground beef and pork, rice, onions, garlic and seasonings making it one terrific soup. Now, if you’ve never eaten cabbage rolls as a child you don’t know what your missing!
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Or, if you’ve eaten them and didn’t like them 🙁 or you don’t enjoy cabbage, then you probably need to skip this recipe. But for those of you who love cabbage rolls, you’ll love this fantastic soup. I’ve also made this with gluten free flour for those of you with gluten intolerance.
Cabbage Roll Soup is so reminiscent of eating Cabbage Rolls for dinner when I was a child. My mom used to make these on occasion. She didn’t make them super often because my dad hated tomatoes. But she would make them for all of us kids (who loved them) along with Stuffed Green Peppers occasionally.
But John’s grandma was the queen of Cabbage Rolls. When we were first married we used to eat dinner over at his grandma’s house every Thursday evening for several years until kids came along. She was in her late seventies then, and she could still whip up a pretty mean meal. She made Cabbage Rolls all the time for us.
Eating at Grandma’s house was wonderful. It meant I didn’t have to cook (at that time she was a much better cook than I was any day of the week, even on the rare occasions when she burned food), plus it helped Grandma eat.
She had been widowed for some time, and except for cooking for us two or three times a week she never bothered cooking and didn’t eat like she should. So cooking for her grandson and his bride gave her enjoyment and helped her appetite a little. Then she would eat the leftovers during the week because she would cook like we were ten people instead of only two. 🙂
Cabbage Roll Soup is a great soup to warm you up on cool, chilly, winter nights. It’s hearty, stick-to-the-ribs satisfying, and wonderful served with Pumpkin Biscuits. I made up a batch of this soup (it makes a lot), and after eating our share sent the rest on to some folks in our church who recently had a new baby.
I remember what it’s like having little ones in the house. Cooking was the last thing I was able to get around to doing sometimes. So a meal is always appropriate for those having new babies.
Cabbage Roll Soup is a wonderful soup that I hope you’ll give a try. This could easily become a favorite of mine, but as I stated earlier, if you don’t enjoy cabbage you may want to pass. For those of you blog followers who like cabbage recipes, this is one of those recipes you’ve just got to try.
Perhaps you will be reminded of family dinners around the table when you were a child, too. This old-world recipe is a keeper. It’s also a great way to use up a bumper crop of cabbage from your garden. Serve Cabbage Roll Soup with crackers or serve it with homemade rolls, or my favorite, Pumpkin Pie Biscuits. Just serve it!
Cabbage Roll Soup is very reminiscent of eating cabbage rolls as a child!
Cabbage Roll Soup is filled with lean ground beef and pork, rice, tomatoes, cabbage, onions and garlic making it one tasty soup.
This soup is hearty and filling. I served it with Pumpkin Pie Biscuits and both were amazing.
If you enjoy soup for dinner, this one is fantastic.
Here’s what I did.
I used these ingredients. I recommend using a low-sodium V-8.
Brown beef, pork, onions and garlic. Drain off any fat.
Add chopped cabbage and stir to combine. Saute a few minutes until cabbage gets tender.
Stir in gluten free flour.
Add beef broth. I started with one 32-oz. carton, but had to use another one because the rice ends up absorbing a lot of the liquid.
Add V-8 tomato juice. I highly recommend using a low-sodium V-8 if possible.
Add diced tomatoes, rice, bay leaves, salt, pepper, paprika, thyme, tomato paste and Worcestershire sauce.
Stir ingredients to combine. You can tell that there is not very much broth if you only use 32-oz. Cover and cook until rice is thoroughly cooked. Mine took between 45 minutes and an hour.
Cabbage Roll Soup is perfect for chili winter nights when you want something to warm your bones!
Cabbage Roll Soup is scrumptious, especially if you enjoy cabbage.
This is a great recipe to use up an abundance of cabbage and tomatoes from your garden.
This soup tastes like eating Grandma’s cabbage rolls! We loved it.
Here’s the recipe.
CABBAGE ROLL SOUP
(Recipe adapted from Spend with Pennies)
Cabbage Roll Soup
Equipment
- 1 large stock pot with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 soup ladle
- 1 hamburger chopper to cut meat down in small pieces while frying
Ingredients
- 1 large onion diced
- 3/4 tsp. minced garlic from a jar
- 1 lb. lean ground beef I used 93%
- 1 lb. lean ground pork I used 90%
- 3/4 cup uncooked whole brown rice
- 1 medium head cabbage chopped, core removed
- 3 tbsp. all-purpose gluten free flour or use regular flour
- 28 oz. can diced tomatoes
- 2 tbsp. tomato paste
- 8 cups beef broth
- 1 1/2 cups V8 or other vegetable juice
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tbsp. Worcestershire sauce
- 2 bay leaves
- 1 to 1 1/2 tsp. salt
- 1/2 to 3/4 tsp. ground black pepper or more to taste
Instructions
- In a large stock pot, brown onion, garlic, pork and beef.
- Use a hamburger chopper to break the meat down in small pieces while frying.
- Drain fat.
- Stir in chopped cabbage and cook about 3 minutes until slightly softened.
- Sprinkle gluten free flour into cabbage mixture and stir to combine.
- Cook an additional 2 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce heat to medium low.
- Cover and simmer on low until rice is fully cooked between 45-60 minutes.
- Remove bay leaves before serving.
Notes
Recipe adapted from Spend with Pennies.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 large onion, diced
- ¾ tsp. minced garlic from a jar
- 1 lb. lean ground beef (I used 93%)
- 1 lb. lean ground pork (I used 90%)
- 3/4 cup uncooked whole brown rice
- 1 medium head cabbage, chopped (core removed)
- 3 tablespoons gluten free flour
- 28-oz. can diced tomatoes
- 2 tablespoons tomato paste
- 8 cups beef broth
- 1 1/2 cups V8 or other vegetable juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 to 1 ½ tsp. salt
- ½ to ¾ tsp. pepper, or more to taste
- In a large stock pot, brown onion, garlic, pork and beef.
- Drain fat.
- Stir in chopped cabbage and cook about 3 minutes until slightly softened.
- Sprinkle gluten free flour into cabbage mixture and stir to combine.
- Cook an additional 2 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce heat to medium low.
- Cover and simmer on low until rice is fully cooked between 45-60 minutes.
- Remove bay leaves before serving.
Cabbage Roll Soup is wonderful comfort food and is so hearty and filling.
Yes, I enjoyed a little soup with my Pumpkin Pie Biscuits!
Cabbage Roll Soup is also good with crackers or Homemade Rolls.
You may also enjoy these delicious recipes!
Cabbage Roll Soup
Equipment
- 1 large stock pot with lid
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 wooden spoon
- 1 soup ladle
- 1 hamburger chopper to cut meat down in small pieces while frying
Ingredients
- 1 large onion diced
- 3/4 tsp. minced garlic from a jar
- 1 lb. lean ground beef I used 93%
- 1 lb. lean ground pork I used 90%
- 3/4 cup uncooked whole brown rice
- 1 medium head cabbage chopped, core removed
- 3 tbsp. all-purpose gluten free flour or use regular flour
- 28 oz. can diced tomatoes
- 2 tbsp. tomato paste
- 8 cups beef broth
- 1 1/2 cups V8 or other vegetable juice
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tbsp. Worcestershire sauce
- 2 bay leaves
- 1 to 1 1/2 tsp. salt
- 1/2 to 3/4 tsp. ground black pepper or more to taste
Instructions
- In a large stock pot, brown onion, garlic, pork and beef.
- Use a hamburger chopper to break the meat down in small pieces while frying.
- Drain fat.
- Stir in chopped cabbage and cook about 3 minutes until slightly softened.
- Sprinkle gluten free flour into cabbage mixture and stir to combine.
- Cook an additional 2 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce heat to medium low.
- Cover and simmer on low until rice is fully cooked between 45-60 minutes.
- Remove bay leaves before serving.
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