Cabbage Roll Soup
This delicious old-world soup is reminiscent of eating cabbage rolls. Lean ground beef and pork, cabbage, tomatoes, rice, garlic and onion comprise this tasty soup. This comfort food recipe will knock your socks off. If you want something hot to warm you up on cold, winter nights, this soup recipe is perfect! Gluten free.
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. Bob's Red Mill all-purpose gluten free 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. thyme
- 1 tbsp. worcestershire sauce
- 2 bay leaves
- 1 to 1 1/2 tsp. salt
- 1/2 to 3/4 tsp. pepper or more to taste
Instructions
- 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.
Notes
NOTE: A good quality brown rice absorbs a lot of liquid so I had to double the beef broth to get a soup consistency.
Recipe adapted from Spend with Pennies.
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