Cabbage Roll Soup

All the delicious flavors of classic baked cabbage rolls, but so much easier. This unstuffed cabbage soup is hearty, filling and the perfect choice for a cold winter day.

I used the minimum amount of broth as we wanted more of
 a stew-like or “stoup” consistency. 

Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Salt and pepper to taste

Olive oil if needed

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
   
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, , bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
   
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

Recipe without photos . . . Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Olive oil if needed

salt and pepper to taste

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.