3 November, 2015
Cabbage Roll Soup
I have been on a cabbage kick lately. My mom has been making it a lot for sunday dinner side dish. This recipe for Cabbage roll soup on the Hey, That Tastes Good website sounded delicious and pretty easy to make compared to regular cabbage rolls. So I gave it a try!
You start out by mixing paprika into your ground beef then browning. Cook the onion, carrots, celery and garlic separately, until soft. Then add the tomatoes, broth (I used beef) and thinly sliced cabbage. The recipe calls for diced tomatoes or tomato sauce…I ended up using a whole can of BOTH. Add the beef back into the soup. I left this on the stove for about an hour, even though the recipe says you can cook it for just minutes. Add the rice 15-20 minutes before serving.
I added that additional can of tomatoes because I wanted a little bit more soup consistency. To me, this tasted just like a deconstructed cabbage roll. It was quite flavorful, especially for being gluten free! You could easily make this low carb by eliminating the rice, as the dish is flavorful enough not to need it.
Also, this recipe makes a LOT! And…it’s even better the next day.