Cabbage Roll Soup For A Crowd Recipes

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CABBAGE ROLL SOUP FOR A CROWD



Cabbage Roll Soup for a Crowd image

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

1 pound lean ground beef
½ pound lean ground pork
2 teaspoons salt, divided
freshly ground black pepper to taste
2 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
¼ cup red wine
8 cups roughly chopped cabbage, core removed
5 cups tomato puree (passata)
4 cups low-sodium beef broth
11 ounces diced tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried oregano
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
2 cups water
1 cup long-grain rice, uncooked
1 tablespoon freshly squeezed lemon juice
1 tablespoon light brown sugar
1 teaspoon Sriracha sauce, or to taste

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



Cabbage Roll Soup image

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

1 ½ cups converted long-grain white rice
3 cups water
1 pound ground beef
2 cups water
1 (20 ounce) jar pasta sauce (such as Ragu®)
1 (10 ounce) can tomato soup
3 ½ pounds cabbage, cut into bite-size pieces
1 onion, chopped
salt and ground black pepper to taste
1 dash hot pepper sauce

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

HEARTY CABBAGE ROLL SOUP



Hearty Cabbage Roll Soup image

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

1 pound lean ground beef
1 medium onion, chopped
2 medium carrots, or more to taste, peeled and sliced
2 stalks celery, chopped
1 (14.5 ounce) can diced fire-roasted tomatoes
2 tablespoons tomato paste
3 cloves garlic, chopped
salt and ground black pepper to taste
4 cups beef broth
1 cup long grain rice, rinsed and drained
1 medium head cabbage, coarsely chopped
2 large bay leaves

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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