Cabbage Roll Soup
This cabbage roll soup is delicious! It's full of all the flavors of a traditional cabbage roll but in a hearty soup that is super easy to throw together.
Servings: 6 people
Ingredients
- 1 small onion - diced
- 6 cloves garlic - minced
- 1 small head of cabbage - green or savoy cabbage cut into bite size chunks
- 1 1/2 cups dry rice OR 12 ounces frozen cauliflower rice - white brown or wild blend rice
- 48 ounces chicken stock or broth
- 2 - 14.5 ounces diced tomatoes - Any variety I love the salsa ready variety for a little spice to this soup
- 1/2 teaspoon salt
- Pinch black pepper
- 1 pound ground beef or ground sausage - mild to spicy whatever you like
- 2 tablespoons dried parsley or 1/4 cup fresh parsley- chopped
- 1/2 cup cream - optional to make the creamy version
- shredded cheese - optional
Instructions
- Instructions for crockpot version:
- Add all ingredients into a large crock pot or slow cooker and cook on low for 8 hours or high for 4 hours.
- When cabbage is tender, break up ground beef if it needs to be broken up and mix into the soup.
- If making creamy, add cream and stir and sprinkle with cheese (optional).
- Enjoy.
- Instructions for instant pot:
- Add onions, garlic and ground beef to instant pot and sauté for a few minutes.
- Add cabbage, dry rice, chicken stock, diced tomatoes, salt, black pepper, parsley and optional cream.
- Cook on high pressure for 12 minutes with a quick release.
- Enjoy with or without cheese.
- Instructions for stove top:
- Add onions, garlic and ground beef to a large pot and sauté for a few minutes.
- Add cabbage, dry rice, chicken stock, diced tomatoes, salt, black pepper, parsley and bring mixture to a boil then reduce to a simmer and cook for 20 minutes on low or until cabbage and rice are cooked, adding more stock or water if soup over reduces.