Dinner In the Kitchen

Cabbage Roll Soup

Cabbage Roll Soup gives you all of the wonderful flavor of cabbage rolls, but without the challenge of rolling cabbage leaves.

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To begin, dice a small onion, half of a red bell pepper and half of a green bell pepper. In a Dutch oven, cook the peppers and onion with a pound of lean ground beef until the beef is browned and the onion & peppers are tender.

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To the pot, add a can each of tomato sauce and diced tomatoes,  1/2 teaspoon each of salt, pepper, parsley, onion powder, a teaspoon of dill and hot paprika, a bay leaf and a tablespoon of honey.

 

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Add in a carton (4 cups) of chicken broth. Stir it all together. Bring this to a boil, reduce the heat to medium and let it cook for 15 minutes.

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Add in half a head of shredded cabbage, and cook until the cabbage is just cooked, about 4 minutes. Discard the bay leaf.

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Serve with a scoop of cooked rice.

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Enjoy!

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Cabbage Roll Soup
 
Prep time
Cook time
Total time
 
Cabbage Roll Soup gives you all of the wonderful flavor of cabbage rolls, but without the challenge of rolling cabbage leaves.
Author:
Serves: 6-8 servings
Ingredients
  • 1 small onion, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1 lb lean ground beef
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • 1 tsp dill
  • 1 tsp parsley
  • 1 tsp hot paprika
  • 1 bay leaf
  • 1 Tb honey
  • 1 carton (4 cups) chicken broth
  • ½ head of cabbage, shredded
  • cooked rice for serving (about ⅔ cup per person)
Instructions
  1. In a Dutch oven, cook the peppers and onion with the ground beef until the beef is browned and the onion & peppers are tender.
  2. To the pot, add all of the remaining ingredients except the cabbage and cooked rice. Stir it all together.
  3. Bring this to a boil, reduce the heat to medium and let it cook for 15 minutes.
  4. Add in the shredded cabbage, and cook until the cabbage is just cooked, about 4 minutes.
  5. Serve with a scoop of cooked rice.
    Enjoy!
Notes
Constance is a homeschool mom, army mom and army wife in Alabama. She is a blogger at CosmopolitanCornbread.com and contributor to Hip Homeschool Moms.
 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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