Total cooking time: 1 hr 10 mins | Serving: 6
Enjoy the same flavors of the classic baked cabbage rolls with this cabbage roll soup. Throw this soup together easily with less work and enjoy a filling, hearty, and delicious weeknight meal that your entire family will love!
We all know how much work we have to put in when making baked cabbage rolls. If you hate fussy preparation, this cabbage roll soup is the perfect option. You can make this soup easily, at any time in your soup pot without going through all the hassle. But keep in mind that we don’t want to overcook the soup, or it’ll get mushy.
This soup has everything! From the meat, veggies, and rice. It is a complete meal. The perfect bowl of soup to fight the cold nights. Serve this soup with a side of crusty bread or green salad for an easy and quick meal that even your pickiest eaters will enjoy!
Ingredients
1 lb of ground beef
2 c. of water
1 (20 oz) jar of pasta sauce
3 ½ lbs of cabbage, cut into bite-size pieces
1 (10 oz) can of tomato soup
1 onion, chopped
1 ½ c. of converted long-grain white rice
3 c. of water
1 dash of hot pepper sauce
Salt and ground black pepper to taste
How to make Cabbage Roll Soup
Step 1: Cook the rice for about 20 to 25 minutes until tender and well-cooked.
Step 2: Place the beef into a hot large soup pot over medium-high heat. Stir and cook for about 5 to 7 minutes until no longer pink. When done, drain and discard the grease.
Step 3: Into the beef, pour in 2 c water. Add the cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce. Bring the soup to a boil. Once boiling, adjust the heat to low or medium-low, then put the lid on. Let everything simmer until the cabbage is soft. This takes another 20 to 30 minutes.
Step 4: Ladle the soup into serving bowls and serve immediately. Enjoy!
Tips:
Add enough water to the soup until you reached your desired thickness.
You can add canned diced tomatoes if you prefer a little chunkier soup. Or add more tomato sauce if you want more tomatoes in your soup.
Ingredients
- 1 lb of ground beef
- 2 c. of water
- 1 (20 oz) jar of pasta sauce
- 3 ½ lbs of cabbage, cut into bite-size pieces
- 1 (10 oz) can of tomato soup
- 1 onion, chopped
- 1 ½ c. of converted long-grain white rice
- 3 c. of water
- 1 dash of hot pepper sauce
- Salt and ground black pepper to taste
Instructions
Step 1: Cook the rice for about 20 to 25 minutes until tender and well-cooked.
Step 2: Place the beef into a hot large soup pot over medium-high heat. Stir and cook for about 5 to 7 minutes until no longer pink. When done, drain and discard the grease.
Step 3: Into the beef, pour in 2 c water. Add the cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce. Bring the soup to a boil. Once boiling, adjust the heat to low or medium-low, then put the lid on. Let everything simmer until the cabbage is soft. This takes another 20 to 30 minutes.
Step 4: Ladle the soup into serving bowls and serve immediately. Enjoy!
Notes
Add enough water to the soup until you reached your desired thickness. You can add canned diced tomatoes if you prefer a little chunkier soup. Or add more tomato sauce if you want more tomatoes in your soup.
