Go Back
Cabbage Roll Soup from Fraiche Living
5 from 7 votes
Print

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.

Course Soup
Cuisine American
Keyword cabbage roll, soup
Servings 8 -10
Author Fraiche

Ingredients

  • 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)

Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

*I used jasmine rice