Cabbage Roll Soup - Awesome!

3
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Cabbage Roll Soup - Awesome!

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.

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