When the weather is snowy or icy and the air is crisp, you can’t do much better for dinner than cabbage. Whether you prefer it alongside corn beef or in a roll, this humble-but-delicious veggie seems to make its way into all the wintry classics. Just because it’s traditional, though, doesn’t mean it has to stay boring, so as we do – remember our Egg Roll In A Bowl?! – we did some experimenting and came up with a fun transformation: Cabbage Roll Soup!
That’s right, Cabbage Roll Soup. This soup takes all the elements of a traditional cabbage roll and turns it into a delicious, satisfying soup, and it’s definitely not as difficult as it sounds. Let us show you, then read on for the full recipe.
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Cabbage Roll Soup
Makes 8 servings
Prep Time: 15 minutes
Total Time: 45 minutes
- ¼ pound chopped bacon
- 2 cups large-diced onion (about 1 large onion)
- 3 cloves garlic, minced
- 1 pound ground beef
- ½ pound ground pork or pork sausage
- ¾ cup uncooked long grain rice
- 2 tablespoons tomato paste
- ½ teaspoon crushed chili flakes
- 1 teaspoon smoked paprika
- 1 bay leaf
- 6 cups (about 1 small head) chopped cabbage, core removed
- 1 – 28-ounce can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1-½ tablespoons red wine vinegar (or your favorite non-balsamic vinegar)
- 4 cups beef broth
- 2 cups vegetable stock or broth
- 1 tablespoon chopped oregano
- 1 teaspoon chopped thyme
- Salt, to taste (optional)
- Ground black pepper, to taste (optional)
- Heat a large, heavy-bottomed pot over medium-high heat. Add the chopped bacon, and cook for 5 to 7 minutes, or until just browned.
- Add the diced onion, and cook for 3 to 4 minutes, or until translucent.
- Add the minced garlic and cook 1 minute, or until fragrant.
- Add the ground beef and ground pork, and cook for 5 to 6 minutes, or until the meat is cooked halfway.
- Add the long grain rice and cook for 2 to 3 minutes, or until toasted.
- Add the tomato paste and cook for 2 to 3 minutes.
- Add the crushed chili flakes and cook for 1 minute.
- Add the smoked paprika and bay leaf. Stir in the chopped cabbage, and let cook for 3 minutes, or until slightly softened.TipHero
- Add the diced tomatoes, Worcestershire sauce, red wine vinegar, beef broth, vegetable stock, oregano and thyme to the pot.TipHero
- Cover with the lid, and bring to a boil. Reduce the heat to maintain a simmer and cook for 12 to 15 minutes, or until the rice is fully cooked.TipHero
- Stir to combine. Taste, and adjust the seasoning with salt and pepper, if needed. Remove the bay leaf and serve warm.
- You can absolutely use lean ground beef in this recipe, if that’s your preference.
- When it comes time to choose your vinegar for this recipe, use anything BUT balsamic.
Yum! And did you notice— it’s a one-pot dish! Every part of it gets cooked right in the same heavy-bottomed pot or Dutch oven. Easy clean-up, delicious meal— what could be better?
So what do you think of this Cabbage Roll Soup? Will you give it a try, or do you prefer your cabbage rolls in their more traditional form? Are there any changes you would make to this recipe? Let us know if you give it a try, and be sure to tell us how it turns out for you!
Recipe adapted from Spend With Pennies