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Cabbage Roll Soup

This Cabbage Roll Soup is a hearty, healthy and delicious dinner…and it tastes just like cabbage rolls! Ready in 1 hour.

Well here in Alberta it turned from summer into fall overnight. One minute the air smelled like sunshine and lazy days, and the next it was all fall leaves and routine, but honestly I’m ready for it. We had an amazing and busy summer, but now I am craving routine, sweaters, brown nail polish, shoes with socks, all things pumpkin, and fall comfort food.

I’m also finding myself in a nesting mode of sorts. I think it’s due to back to school jitters and the fact that I now have two kids in junior high, and I’ve been worried about the transition to a new school and all the stuff that comes with teenagers. Le sigh. So I cook and bake to calm my worries. Last week I made zucchini loaves, chocolate zucchini cake, monster cookies, chocolate chip cookies, bran muffins, hamburger soup and this cabbage roll soup.  See what I mean? Nesting. But at least the freezer is stocked.

Cabbage Roll Soup {A Pretty Life}

Tastes Just Like Cabbage Rolls!

This soup is delicious! It tastes just like a cabbage roll, but without all the fuss of having to roll them in cabbage. So good.

Cabbage Roll Soup {A Pretty Life}

Rich and Delicious

I think one of my most favourite things about this soup is the fact that is has a little bacon in it, which adds such a nice smoky flavour to the tomato base. That and the fact that it’s loaded with delicious ingredients: ground beef, tomatoes, cabbage, carrots, onions, garlic, bacon…mmmmm, all the makings of cabbage rolls.

Cabbage Roll Soup {A Pretty Life}

Serving Suggestions:

I served our cabbage roll soup with a homemade braided pumpkin bread. A perfect fall dinner, and comfort food for stressful days. Homemade dinner rolls and a green salad are delicious with this soup too! A perfect hearty meal.

Cabbage Roll Soup Recipe Tips:

  • Consommé: If you don’t have consommé, you can use beef broth instead.
  • Beef: Use lean ground beef. You can also make this with ground turkey, ground pork or a mix.
  • Rice: Use uncooked rice.
  • Leftovers: Store any leftovers in an airtight container in the fridge for up to 5 days. Also please note that this soup will thicken after it has sat (in the fridge), so you may want to add more water or a water/consomme mix before reheating.
  • Freezing: This soup doesn’t freeze well. I have frozen it, but it gets very thick, and the rice becomes a little mushy. Just a forewarning…doesn’t mean you can’t freeze it.

Slow Cooker Option:

If you like you can make this soup in a slow cooker. Just brown the ground beef with the onions, garlic and carrots. When the beef is cooked, drain any excess grease. Add the cooked beef  and all the remaining ingredients to a slow cooker and cook for 6 – 7 hours on LOW, or 3 – 4 hours on HIGH (until the rice is soft).

Cabbage Roll Soup {A Pretty Life}
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Cabbage Roll Soup

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5 from 29 reviews

This Cabbage Roll Soup is a hearty, healthy and delicious dinner…and it tastes just like cabbage rolls!  Ready in 1 hour!

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop

Ingredients

Units Scale
  • 1 1/22 lbs ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, finely chopped
  • 67 cups chopped green cabbage
  • 6 slices of cooked bacon, chopped finely
  • 2 (10 ounce) cans beef consommé
  • 1 (28 ounce) can diced tomatoes
  • 1 (5 ounce) can of tomato paste
  • 2 1/2 cups plain tomato sauce (basically a (23 ounce) can)
  • 2 cups water
  • 1 tbsp Worcestershire sauce
  • 2 leaves bay
  • 2 tbsp brown sugar
  • 3/4 cup uncooked long grain white rice
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

Instructions

  1. In a large soup pot (stock pot), brown the ground beef with the onions, garlic and carrots.
  2. When the beef is cooked, drain any excess grease.
  3. Return the pot with the beef, to low-medium heat, and add the chopped cooked bacon. Stir and cook for about 1 minute.
  4. Add the chopped cabbage and cook for about 2 minutes more.
  5. Add the remaining ingredients: consommé, diced tomatoes, tomato paste, tomato sauce, water, Worcestershire sauce, bay leaves, sugar, rice and salt and pepper.
  6. Simmer at a low boil for 35 – 40 minutes (or until the rice is tender).
  7. Enjoy!

Notes

This soup will thicken over time, so you may want to add more water or a water/consomme mix.

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I hope you try this soup and love it too! Have a delicious day!

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61 Comments

  1. 5 stars
    Wouldn’t it work well to use riced cauliflower as a sub for the regular rice?
    That would put to rest any issues regarding freezing this for later. And who doesn’t like EASY lunch & dinner -pulled and reheated from the freezer??? Yes, please! (Reduces those carbs)






    1. I absolutely love this soup. Very easy to make and delicious! I make it often during winter months in Canada. It’s a hit with my whole family. My hubby bugs me every so often to make it again.