Cabbage Roll Soup - Awesome!

Donna Graffagnino

By
@StillWild

I heard about this recipe, and just had to try it. This is my first attempt and of course I added things to make it to my liking. I must say that it came out wonderful - I wouldn't change a thing. It makes a large pot full.


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Rating:

Comments:

Serves:

8-10

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

3/4 lb
ground beef or breakfast sausage
1 Tbsp
cajun or creole seasoning
1 medium
onion, diced
2 pinch
dried parsley
2-3
carrots, cut into half moons
2 stalk(s)
celery, sliced
4 clove
garlic, minced
1 can(s)
(15 oz) diced fire roasted or regular tomatoes
1 qt
homemade beef stock or canned beef broth
1/2
cabbage head, core removed and coarsely chopped
3/4 c
raw zatarain's or uncle ben's rice
1 can(s)
(10 oz) v-8 juice (optional)
1 can(s)
water (optional)
salt to taste

Directions Step-By-Step

1
In a heavy Dutch oven brown the sausage or beef with the Cajun seasoning mixed in well, drain off most of the fat then remove meat to a bowl.
2
Cook the onion, carrots, celery and garlic until starting to soften, about 5 minutes, then add the tomatoes, broth, and cabbage. Once the cabbage is added and starts to wilt down add the meat.
3
Cover and cook 15 minutes, taste for seasoning and adjust as needed. If there isn't enough liquid then add a little water, bring back to a low boil and add the rice. Cook another 15 minutes, stirring occasionally, until the rice is almost done and the cabbage is cooked to your liking.
4
Remove lid and turn off heat. Rice will continue to cook. I like my soup to have a little more liquid so I added one can of V-8 at the end and 1 can of water to get to the consistency that I wanted.
5
The rice will suck up a lot of the liquid and salt in the soup so taste and reseason with salt as needed.