Cabbage Roll Soup - Awesome!

Donna Graffagnino


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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15 Min
45 Min
Stove Top


3/4 lb
ground beef or breakfast sausage
1 Tbsp
cajun or creole seasoning
1 medium
onion, diced
2 pinch
dried parsley
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
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


1In 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.
2Cook 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.
3Cover 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.
4Remove 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.
5The rice will suck up a lot of the liquid and salt in the soup so taste and reseason with salt as needed.