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Cabbage Roll Soup

By Denise Pare-Watson

You may or may not know that this is National Soup Month and given the weather we have been experiencing, it can be a very welcome emphasis in our meal planning.  This is Anna Olson’s recipe from The Soup Sisters Family Cookbook.  Anna comments that making this hearty Cabbage Roll Soup is so much easier than making traditional cabbage rolls and it is every bit as tasty. Chunky soups such as this are always more delicious the second day. This soup also freezes very well.

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Cabbage Roll Soup | urbnspice.com

Cabbage Roll Soup

Yield:  Makes about 8 servings

INGREDIENTS:

  • 3 slices bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium carrot, peeled and coarsely grated
  • 1 lb. ground beef or pork
  • 1 clove garlic, minced
  • 6 cups finely chopped green or savoy cabbage
  • 2 cans (each 28 oz) diced tomatoes
  • 2 cups chicken stock or water
  • ½ long-grain brown rice (such as basmati)
  • ¼ cup cider vinegar
  • 2 Tbsp. prepared horseradish
  • 1 Tbsp. paprika
  • 2 teaspoons celery salt
  • 2 bay leaves
  • Salt and pepper to taste
  • Sour cream for garnish

METHOD:

  1. In a large, heavy-bottomed pot, cook the bacon over medium-high heat, stirring often, until it is crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon and drain it on a paper-towel-lined plate. Drain off all but 2 Tbsp. of the fat in the pot.
  2. Reduce the heat to medium. Add the onion, celery and carrot to the pot and cook, stirring often, until the onion is almost translucent, about 5 minutes.
  3. Add the ground beef and cook, stirring often, until no longer pink, about 5 minutes. Add the garlic and cook, stirring, until it smells good, about 1 minute. Spoon off and discard any excess fat.
  4. Add the cabbage, tomatoes (with their juices), stock, rice, vinegar, horseradish, paprika, celery salt and bay leaves and stir well. Cover the pot and bring it up to a full simmer. Reduce the heat to low and simmer, covered, until the rice is tender, about 40 minutes.
  5. Fish out and discard the bay leaves. Add back the cooked bacon and season with salt and pepper to taste.
  6. Ladle the soup into warm bowls and garnish each serving with a dollop of sour cream.

I recently had the pleasure of writing a cookbook review for The Soup Sisters Family Cookbook.  You can find the review here.

Cabbage Roll Soup | urbnspice.com

Cabbage Roll Soup | urbnspice.com
Print

Cabbage Roll Soup

Prep 15 mins

Cook 50 mins

Total 1 hour, 5 mins

Author Denise - The Urb'n'Spice Chef

Yield 8 Servings

This hearty Cabbage Roll Soup is so much easier than making traditional cabbage rolls and it is every bit as tasty. Chunky soups such as this are always more delicious the second day. This soup also freezes very well.

Ingredients

  • 3 slices bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium carrot, peeled and coarsely grated
  • 1 lb. ground beef or pork
  • 1 clove garlic, minced
  • 6 cups finely chopped green or savoy cabbage
  • 2 cans (each 28 oz) diced tomatoes
  • 2 cups chicken stock or water
  • ½ long-grain brown rice (such as basmati)
  • ¼ cup cider vinegar
  • 2 Tbsp. prepared horseradish
  • 1 Tbsp. paprika
  • 2 teaspoons celery salt
  • 2 bay leaves
  • Salt and pepper to taste
  • Sour cream for garnish

Instructions

  1. In a large, heavy-bottomed pot, cook the bacon over medium-high heat, stirring often, until it is crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon and drain it on a paper-towel-lined plate. Drain off all but 2 Tbsp. of the fat in the pot.
  2. Reduce the heat to medium. Add the onion, celery and carrot to the pot and cook, stirring often, until the onion is almost translucent, about 5 minutes.
  3. Add the ground beef and cook, stirring often, until no longer pink, about 5 minutes. Add the garlic and cook, stirring, until it smells good, about 1 minute. Spoon off and discard any excess fat.
  4. Add the cabbage, tomatoes (with their juices), stock, rice, vinegar, horseradish, paprika, celery salt and bay leaves and stir well. Cover the pot and bring it up to a full simmer. Reduce the heat to low and simmer, covered, until the rice is tender, about 40 minutes.
  5. Fish out and discard the bay leaves. Add back the cooked bacon and season with salt and pepper to taste.
  6. Ladle the soup into warm bowls and garnish each serving with a dollop of sour cream.

Notes

I recently had the pleasure of writing a cookbook review for The Soup Sisters Family Cookbook.  You can find the review here.

For further details, please refer to the original post:  https://urbnspice.com/my-recipes/cabbage-roll-soup/

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dinner

Cuisine Hungarian

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You Might Also Enjoy Making these gluten-free Soups for National Soup Month:

Tomato-Potato Soup with Roasted Garlic

Cream of Fennel and Gruyere Soup with Sherry

Roasted Butternut Squash and Caramelized Pear Soup

The Ultimate French Canadian Yellow Split Pea Soup with Smoked Sea Salt

If you make this Cabbage Roll Soup from the Soup Sisters Family Cookbook, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Cabbage Roll Soup | urbnspice.com

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

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Filed Under: Cookbook Reviews, Gluten Free Recipes, My Recipes, Soups and Chowders Tagged With: Cabbage, Comfort Food, Cookbook Reviews, Family Recipes, Gluten Free Recipes, Soups

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Comments

  1. Amanda (Peppers and Pennies) says

    at

    Yum! Holupchi (cabbage rolls) are my favourite! I love than you made them simple by turning this classic dish into a soothing soup. The bonus is it is ultra affordable with the veggies, cabbage and ground pork!

    • Denise Pare-Watson says

      at

      It is so true, isn’t it, Amanda. How something so humble can be turned into such a wonderful soup – I am glad you like the idea. Thanks so much for your comments. 🙂

  2. Diane Galambos says

    at

    Wow! With my latest obsession with cabbage rolls – this recipe seems like a gift from heaven. Will let you know how it turns out. Yippee! Diane form Kitchen Bliss

    • Denise Pare-Watson says

      at

      I can totally relate, Diane. I love cabbage in any way and this soup is an indicator of how you can make a wonderful dish from such a humble and underrated vegetable. I joined your Facebook Lovers of cabbage group 🙂 I am super excited about that! Thanks so very much for your comments.

  3. Colleen says

    at

    I love cabbage rolls, and turning them into a soup sounds perfect and so much easier. Can’t wait to try this. Thanks for sharing Denise!

    • Denise Pare-Watson says

      at

      I believe you will really love this easy-to-make soup, Colleen. It is wonderful! I am looking forward to hearing what you think 🙂 Happy New Year!

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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