There are so many reasons why this Cabbage Roll Soup may just be my favourite soup we have made to date. Filled with traditional cabbage roll ingredients minus all the rolling, this soup comes together in a breeze and is so nutritious and wholesome. I think my Ukrainian granny would have been proud.Jump to Recipe
Health Benefits of Cabbage
Cabbage belongs to a family of veg called cruciferous vegetables, which contain plant compounds that are known for their cancer and inflammation fighting properties. They also make you toot, but it’s a side effect that’s worth putting up with in my humble opinion. Cabbage is rich in fibre, vitamin K and vitamin C. It is a nutrient powerhouse and a tasty and typically inexpensive addition to recipes!
They’re great in tacos (like these Fish Taco with Apple Slaw), or used in salads!
Easy Soup Recipes
‘Tis the season for soup recipes! Warming up with a hearty bowl of soup for lunch or dinner is my favourite winter meal. Plus, it is a great opportunity to get lots of veggies in! Some of my favourites are:
Cabbage Roll Soup
Cabbage Roll Soup
There are so many reasons why this Cabbage Roll Soup may just be my favourite soup we have made to date. Filled with traditional cabbage roll ingredients minus all the rolling, this soup comes together in a breeze and is so nutritious and wholesome. I think my Ukrainian granny would have been proud.
- 1 lb ground (chicken, beef or veggie)
- 2 cups diced yellow onion
- 2 cloves garlic minced
- 2 cups diced celery (4-5 ribs)
- 8 cups chopped green cabbage (2 lb, 1 medium cabbage)
- 2 cups sliced carrots (3-4 carrots)
- 1 946ml can diced tomatoes
- 1 156ml can tomato paste
- 1/2 teaspoon sugar
- 8 cups stock (chicken, beef or vegetable)
- 1 cup long grain rice* (uncooked)
- salt and pepper to taste
- sour cream (for serving, optional)
In a large heavy bottomed pot, cook the ground on medium heat until just browned (add a drizzle of oil if needed). Add the onion and cook until the onion is soft and transparent, about 3-4 minutes.
Add the garlic and celery and cook for 2-3 minutes. Add the cabbage (it is a lot but will cook down) and cook for 6-8 minutes, until the cabbage cooks down to about 1/2 of the volume. Add the carrots, cook for 2-3 minutes, and add the diced tomatoes, tomato paste, sugar and stock. Stir and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.
While the soup simmers, cook the rice according to the package directions. Season the soup with salt and pepper and serve each bowl of soup with a spoonful of rice and a dollop of sour cream if desired.
*I used jasmine rice