Stuffed Cabbage has strong roots in Poland, though versions are also made it many other European countries. It is made from lightly steamed cabbage leaves wrapped around minced pork or beef, chopped onions, and rice. This Cabbage Roll Soup is a much simpler version to make and tastes so delicious and comforting.

I can eat soup all year long (with the exception of the rare days we have super hot weather). So, here is the recipe for Cabbage Roll Soup!

So, here is the recipe for Cabbage Roll Soup! As a kid, my German Mutti taught me how to make Stuffed Cabbage, and I loved it. Her version used all ground beef, spices and rice. I remember folding the steamed cabbage leaves like a “diaper” around the beef and rice filling. Last, there was tomato sauce poured on top, then simmered in a skillet. She’d serve it with a dollop of sour cream. I haven’t made that dish in decades.

Making a deconstructed version of Stuffed Cabbage as a soup seemed less “fussy” and I decided to give it a try. I’m sure glad that I did!

To replicate the tomato based sauce, I used strained tomatoes (regular tomato sauce works fine) and petite diced tomatoes. Rather than an all beef filling I like to “mellow” the flavor by adding ground pork (just like I use for my famous Meatloaf Recipe).

Cook the meat until no longer pink; drain any excess fat.

Add diced onion, garlic, tomato paste and fresh thyme. Add chopped carrots, chopped cabbage, diced tomatoes…

… brown sugar, beef broth, rice and bay leaves and bring to a simmer.

Cook for 25 minutes– until the rice is done.

TASTING NOTES: This soup brings back childhood memories of my Mutti’s stuffed cabbage. One might call it “Peasant Food”, but we call it “comforting and delicious”. The beef and tomato broth had plenty of flavor. I liked the addition of carrots for extra color and flavor, too. The two of us ate this a few days in a row, and never got tired of it. Adding a dollop of sour cream (not pictured) adding extra tangy flavor, as well. This soup freezes well. Yes, indeed, I would make this soup any time of year! Love it.

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The Best Cabbage Roll Soup

Stuffed Cabbage is made with cabbage leaves, stuffed with a ground pork filling. While it has roots in Poland, it's also made it many other European countries. This Cabbage Roll Soup is a much simpler version to make and tastes so delicious and comforting.

Prep Time15

Cook Time30

Total Time42

Course: main, Soup

Cuisine: American, German, Polish

Keyword: Cabbage Roll Soup

Servings: servings

Author: Debby – www.AFeastfortheEyes.net

Ingredients

2 tso. olive oil
salt and pepper to taste
½ pound lean ground beef
½ pound group pork
1 onion finely diced
2 tsp garlic minced
1 Tbsp dried thyme
4 cups green cabbage coarsely chopped
2 carrots peeled quartered and sliced
4 cups beef broth
3 8-ounce cans tomato sauce
2 Tbsp tomato paste
1/2 cup uncooked long grain rice
1 bay leaf
3 tablespoons brown sugar
2 tablespoons parsley optional, for garnish

Instructions

In a large pot, heat the olive oil on medium high heat.
Add the ground beef and pork. Season with salt and pepper to taste.
Cook, breaking up the meat, until beef is browned, approximately 4-5 minutes. Add the thyme, tomato paste, onion and garlic cook for 2-3 minutes.
Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
Bring to a simmer and cook for 25 minutes or until rice is tender.
Remove bay leaf and discard.
Sprinkle with parsley and serve.