Surprisingly, everyone loved this cabbage roll soup!
Kent's brother, Kip, is a police officer up North, and also happens to be a great cook. (He's a pretty great guy, too, like all Kent's brothers; and you've never met bigger smart alecks, although “alecks” isn't the word I'd normally use there…) He sent me this recipe and wow, what a HIT with the fam. It's easy to pull together quickly for busy nights, so that makes it an even bigger hit for ME. It's an antioxidant-rich, low-carb, super flavorful meal!
Cabbage Roll Soup Recipe
Ingredients
- 1 pound ground beef If you don't have a local source for pastured meats, find safe, healthy pastured meats here
- 1 pound ground Italian sausage
- 1 large onion chopped (or used dried onion if you don't have fresh)
- 1 clove garlic I used more like 4 cloves! Again, used dried garlic if needed
- 1 small cabbage chopped (if you have a bigger cabbage, use the rest for this yummy roasted cabbage recipe)
- 1 green pepper chopped (optional)
- About 30 ounces organic diced tomatoes best if you chop them fresh or buy them in a glass jar to avoid the BPA in the can lining
- 8 ounces organic tomato sauce
- 2 cups water or more if it's too thick — I substituted homemade beef bone broth here for extra nutrition, click here for 3 simple ways to make bone broth. By the way, I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has. Also, here's how to make broth for rookies.
- Sea salt and pepper to your taste preference we like a lot
- 2 cups cooked rice I like this rice
- Sauerkraut — click here for the Nourishing Traditions sauerkraut recipe optional
Instructions
- Cook the meat and onion until brown. Add the garlic and cook another minute. Add to a stock pot with the rest of the ingredients except the rice and kraut. Cook for about 20 minutes to get the cabbage tender and the flavors throughout. Right before eating, stir in the cooked rice and the kraut, if desired. Kip added the kraut when he made it again and said, “NOW it tastes like cabbage rolls, in a soup form.”
This made enough for five of us to have generous portions one night and we scarfed down the leftovers the next night. 🙂
- Also, try these Easy Low-Carb Cabbage Rolls
- More main dish recipes are here
- Have you seen my easy homemade mayo recipe?!
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are… Check out these affordable interactive easy-to-use meal plans where the work is done for you! Also read over my review to see what I thought of it.
Pam Adams says
I have made this soup several times…..I’m making it again 2nd day….every now and then I make cabbage rolls which are time consuming 2 do. I cook them on top of the stove. I put kraut in the bottom of the pot and place the rolls on the kraut b4 cooking. I love the ‘goodies’ on the bottom, so this soup is the ticket 4 me…..I also like 2 eat it over mashed potatoes…….I have enuff 2 freeze, as my kettle is huge. Delicious…..
KitchenKop says
I agree Pam, this is much easier to make than cabbage rolls! 🙂
Kelly
Kelly the Kitchen Kop says
Flo LaDuke Richards You’re welcome! xoxo
Flo LaDuke Richards says
We both loved it! I think we got 6 good-sized servings out of this. What Jeff doesn’t realize is, that when he takes a bunch to work, I have to come up with MORE ideas for supper! Not my forte but I’m glad he liked it so much, too! We DID have the good sauerkraut on the side like you did. THANK YOU, Kelly!!!
Jill-David Boman says
I keep meaning to make this soup! Thanks for the reminder!
Danielle Levins says
I adore two night meals! Cook once and eat twice! This looks delicious.
Kris Bell Slager says
This has become one of our family’s favorites! I add a bit of Worcestershire sauce and Italian seasoning too.
Kevin N Lisa Campbell says
Sounds amazing and I always have all the ingredients. Will b making 100 lbs of sauerkraut next week and with all the beggars for it and daughter on GAPS , we will b lucky if it lasts the winter. With putting the garden to bed, jam and kraut making and deer butchering, fall is too busy. And I have my first cold in years! That’s what no sleep gets ya!
Lyn DenBraber says
Sounds yummy, do you add the kraut?! Just wondered because I can’t imagine my kids would touch it then!
Kelly the Kitchen Kop says
Not usually because I don’t want to lose all the enzymes and other benefits from raw sauerkraut in the heat of the soup, but we do add cabbage and the kids love it! (BTW, lately we’ve all been eating more plain kraut, I crave it and it’s loaded with probiotics, even better than a probiotic pill!)
Alison Westermann says
That sounds awesome!
Lynn Bertrand says
Made it last week, so good.
Reena Chapman Riley says
Eggplant bruscetta
Jocelyn Ingraham says
Cabbage role casserole lol
Kelly the Kitchen Kop says
I guess great minds think alike, Jocelyn Ingraham!
Jocelyn Ingraham says
Guess so ! ???
Kelly the Kitchen Kop says
And I’ve got to say, the (twice used before for other soups/stocks) ham hock that I included in the bone broth I started this morning (that’s in the soup) REALLY added a nice flavor! Here’s a pic of my bone broth pot earlier when I first put everything in: https://www.facebook.com/KellytheKitchenKop/photos/a.428911151261.211181.322610921261/10153077701071262/?type=3&theater
Beth says
Looks great! I plan on getting the ingredients I’m lacking and setting it up in the crockpot tomorrow… Thanks.