cabbage roll soup - awesome!

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By Donna Graffagnino
from Bayou Country, LA

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.

serves 8-10
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For cabbage roll soup - awesome!

  • 3/4 lb
    ground beef or breakfast sausage
  • 1 Tbsp
    cajun or creole seasoning
  • 1 md
    onion, diced
  • 2 pinch
    dried parsley
  • 2-3
    carrots, cut into half moons
  • 2 stalk
    celery, sliced
  • 4 clove
    garlic, minced
  • 1 can
    (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
    (10 oz) v-8 juice (optional)
  • 1 can
    water (optional)
  • salt to taste
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How To Make cabbage roll soup - awesome!

  • 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.
  • Cabbage Roll Soup
    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.
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