Cabbage Roll Soup for a Crowd

4.7
(7)
6 Reviews
2 Photos

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.

Submitted by Bren
Updated on October 13, 2022
Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 1 pound lean ground beef

  • ½ pound lean ground pork

  • 2 teaspoons salt, divided

  • 1 pinch 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

328 Calories
13g Fat
36g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 328
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 1135mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 18g 37%
Vitamin C 44mg 49%
Calcium 93mg 7%
Iron 6mg 32%
Potassium 1018mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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