Cabbage Roll Soup
Cabbage Roll Soup gives you all of the wonderful flavor of cabbage rolls, but without the challenge of rolling cabbage leaves.
To begin, dice a small onion, half of a red bell pepper and half of a green bell pepper. In a Dutch oven, cook the peppers and onion with a pound of lean ground beef until the beef is browned and the onion & peppers are tender.
To the pot, add a can each of tomato sauce and diced tomatoes, 1/2 teaspoon each of salt, pepper, parsley, onion powder, a teaspoon of dill and hot paprika, a bay leaf and a tablespoon of honey.
Add in a carton (4 cups) of chicken broth. Stir it all together. Bring this to a boil, reduce the heat to medium and let it cook for 15 minutes.
Add in half a head of shredded cabbage, and cook until the cabbage is just cooked, about 4 minutes. Discard the bay leaf.
Serve with a scoop of cooked rice.
Enjoy!
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 lb lean ground beef
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1 tsp dill
- 1 tsp parsley
- 1 tsp hot paprika
- 1 bay leaf
- 1 Tb honey
- 1 carton (4 cups) chicken broth
- 1/2 head of cabbage, shredded
- cooked rice for serving (about 2/3 cup per person)
- In a Dutch oven, cook the peppers and onion with the ground beef until the beef is browned and the onion & peppers are tender.
- To the pot, add all of the remaining ingredients except the cabbage and cooked rice. Stir it all together.
- Bring this to a boil, reduce the heat to medium and let it cook for 15 minutes.
- Add in the shredded cabbage, and cook until the cabbage is just cooked, about 4 minutes.
- Serve with a scoop of cooked rice.[br]Enjoy!
