After experiencing a longing for cabbage rolls but lacking the time to prepare them, I created this recipe. It is both nutritious and filling, and it can be customized to suit your preferences. The preparation process is effortless, and the recipe can be scaled up to produce more servings that can be frozen in individual portions. For a satisfying meal, serve it hot with crusty bread or garlic toast.
Cabbage Roll Soup
- 1 ½ cups converted long-grain white rice
- 3 cups water or broth
- 1 pound ground beef
- 2 cups water or broth
- 1 20 ounce jar pasta sauce (or substitute with canned diced tomatoes and tomato paste)
- 1 10 ounce can tomato soup
- 3 ½ pounds cabbage cut into bite-size pieces
- 1 onion chopped
- Salt and ground black pepper to taste
- 1 dash hot pepper sauce
- In a saucepan, bring 1 ½ cups of converted rice and 3 cups of water (or broth) to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, or until rice is tender and liquid has been absorbed.
- In a large soup pot over medium-high heat, cook and stir ground beef until browned and crumbly for 5 to 7 minutes. Drain and discard grease.
- Add 2 cups of water (or broth), cooked rice, pasta sauce (or substitute with canned diced tomatoes and tomato paste), tomato soup, cabbage, onion, salt, black pepper, and hot sauce to the beef. Bring the soup to a boil, reduce heat to medium-low, and cover. Simmer for 20 to 30 minutes, or until cabbage is soft and tender.
- Adjust the thickness of the soup to your liking by adding more or less water or broth.
- Serve hot with sour cream or shredded cheese on top, if desired. Add hot sauce to your own bowl for extra flavor.
You can substitute pasta sauce with canned diced tomatoes and tomato paste for a chunkier texture and more tomato taste.
This soup can be made quickly if you cook and freeze ground beef in large batches and reheat what you need.
This recipe can also be made in a slow cooker and freezes well.