Cabbage Roll Soup

Vickie Parks


I've made so many versions of this soup recipe over the years, and this is the one that I think is the most flavorful. I wasn't exactly sure which cuisine to place this recipe in, but I chose Germany because there are so many German recipes that are quire similar to this one. And it uses quite similar ingredients as my grandma's recipe for Cabbage Rolls (which was a German recipe), so Germany seemed apropos.

★★★★★ 1 vote
20 Min
40 Min
Stove Top


1 large
onion, diced
3 clove
garlic, minced
1 lb
lean ground beef
1/2 lb
lean ground pork
3/4 c
uncooked long grain white rice
1 medium
head cabbage, chopped (core removed)
2 Tbsp
28 oz
can diced tomatoes (do not drain)
2 Tbsp
tomato paste
4 c
low-sodium, low-fat beef broth
1 1/2 c
v-8 or other tomato-based vegetable juice
1 tsp
1 tsp
dried thyme
1 Tbsp
worcestershire sauce
1 large
bay leaf
salt and pepper, to taste


1In a large stockpot, brown the beef and pork over medium heat; drain fat. Add the onion and garlic, and sauté until soft.
2Stir chopped cabbage into the meat mixture and cook until slightly softened (about 3 minutes). Sprinkle flour into the cabbage mixture, and cook an additional 2 minutes.
3Add all remaining ingredients to stockpot, and bring to a boil and then reduce heat to medium-low. Cover pot, simmer until rice is fully cooked (about 25-30 minutes).

If it thickens too much, you can add a little more (1/2 to 1 cup) beef broth or water during the last 10-15 minutes of simmering time.
4Remove bay leaf, and serve hot.
5FOR SLOW COOKER - Brown the beef and pork; drain fat. Add cooked meats and all remaining ingredients to crock pot/slow cooker. Cover crock pot, and cook 4 hours on High setting or 6-8 hours on Low setting (depending on your appliance). Add more broth or water during final hour of cooking, if needed.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: German