Easy Cabbage Roll Soup – Recipes From Europe

Ingredients

Here are all the ingredients needed to make this recipe for cabbage roll soup:

• Cabbage – Green/white cabbage. The main ingredient of the dish.
• Garlic cloves – Use fresh garlic cloves for the best taste, but you could also use garlic powder.
• Oil – A neutral-tasting oil for frying the onion and meat.
• Ground beef – We recommend either medium or lean ground beef. You can use extra lean ground beef, but a bit of fat adds flavor!
• Ground pork – Either medium or lean ground pork.
• Onion – A yellow or white onion.
• Salt – Enhances the overall flavor of the dish; adjust to taste.
• Black pepper – Use freshly cracked pepper for the best taste.
• Long-grain rice – Uncooked long-grain rice. You can use white or brown rice, but the cooking time varies (see recipe tips section).
• Diced tomatoes – We use canned, unseasoned diced tomatoes.
• Vegetable broth – Use a good quality vegetable broth. You can use low-sodium vegetable broth if you prefer.

Recipe Tips

• If you want to add some bacon, you can use thick-cut bacon, pancetta or speck. Cut it into smaller pieces and fry it with the onions at the beginning of the recipe.
• You can use brown rice instead of white rice. Note that the cooking time will be longer for brown rice (about 40 minutes in our case, but check the packaging directions). So, add the rice to the pot shortly after the cabbage, about 20 minutes later.
• The rice will absorb quite a bit of the broth as it cooks so you may have to add more.
• Go easy on the salt if the vegetable broth is quite salty already.

How to Make Cabbage Roll Soup – Step by Step Instructions

First, peel and finely dice the onion and garlic cloves.

Next, core and cut the cabbage into small pieces.

In a large pot, heat the oil on medium heat and fry the onions for about 5-7 minutes until they are translucent and starting to brown.

Now add the ground pork and ground beef to the pot and cook until there is just a touch of pink left in the meat, breaking up the meat as it cooks.

Then add the black pepper and diced garlic, and cook until the meat is fully cooked through.

Next, add the can of diced tomatoes, most of the vegetable broth, and the chopped cabbage to the pot.

Simmer, covered, for about 40 minutes, then add the long-grain white rice and stir. Simmer the soup for about 20 more minutes, or until the rice and cabbage are soft.

Stir occasionally and add extra vegetable broth as needed. When the rice and cabbage are soft, season with salt and black pepper to taste.

Serve the soup right away and enjoy!