Cabbage Roll Soup For A Crowd Recipes
CABBAGE ROLL SOUP
I made up this recipe after having a craving for cabbage rolls but no time to make them. This is a healthy, hearty recipe. So simple to make and can be adjusted to your liking. You can easily double the recipe and freeze leftovers in portions. Serve piping hot with crusty bread or garlic toast.
Provided by Lillian S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 75.2 g, Cholesterol 47.8 mg, Fat 12.9 g, Fiber 10.9 g, Protein 22.6 g, SaturatedFat 4.5 g, Sodium 748.9 mg, Sugar 21.8 g
CABBAGE ROLL SOUP FOR A CROWD
Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 22
Steps:
- Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
- Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 35.6 g, Cholesterol 43 mg, Fat 12.5 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 1135.3 mg, Sugar 11.7 g
CABBAGE ROLL SOUP FOR A CROWD
Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.
Provided by Bren
Categories Cabbage Soup
Time 1h25m
Yield 10
Number Of Ingredients 22
Steps:
- Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
- Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 35.6 g, Cholesterol 43 mg, Fat 12.5 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 1135.3 mg, Sugar 11.7 g
HEARTY CABBAGE ROLL SOUP
If you like stuffed cabbage rolls you're going to love this cabbage roll soup! It's hearty, packed with flavor, goes great with cornbread, and easy to make.
Provided by CookingWithShelia
Categories Beef Soup
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
- Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
- Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 41.4 g, Cholesterol 45.6 mg, Fat 11.2 g, Fiber 6.1 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 733.9 mg, Sugar 9.2 g
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- Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pan, set beef aside.
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