Cabbage Roll Soup
In my family, I’m famous for my homemade cabbage rolls. I make them several times a year. I’d make em more often but they take a couple hours to get them all put together. It was fun when my mom lived with us she would love helping make cabbage rolls. After all, she taught me how to make them. Making them was something she could connect with. Even in the last stage of her Alzheimer’s disease, she loved mixing up the meat. Mom’s been gone over two years now so I am making them myself thinking about my mom. Time to teach my grand kids how to make em.
Seems like anymore I’m always so busy with my family and working that I don’t have the time to make them. I’ve heard people making casseroles and soups that taste like cabbage rolls so I thought I would give it a try. I decided to make a soup, I love making soups of all kinds. According to my husband, this Cabbage Roll soup is one of the best soups I’ve ever made, and I’ve made a lot of soups. I used most of the same ingredients as I would in my cabbage rolls.
1 pound of ground beef chuck
1 pound of spicy ground sausage
1/4 cup diced onion
3 – 4 cloves minced garlic
1/2 a head of cabbage chopped
2 cups cooked brown rice
4 cups of water
4 cups chicken/beef/vegetable broth
2 cans tomato soup condensed
In a large pot or dutch oven saute the garlic and onion with the ground beef over medium-high heat. Cook until no longer pink. Drain off excess fat.
Add cabbage and cooked rice.
Bring to a boil and simmer for at least 20 – 30 minutes.
- 1 pound of ground chuck
- 1 pound of spicy ground sausage
- ¼ cup diced onion
- 3 - 4 cloves minced garlic
- ½ a head of cabbage chopped
- 2 cups cooked brown rice
- 4 cups of water
- 4 cups chicken/beef/vegetable broth
- 2 cans tomato soup
- In a large pot or dutch oven saute the garlic and onion with the ground beef. Cook until no longer pink. Drain off excess fat.
- Add water and broth to the meat.
- Stir in the cans of soup.
- Add cabbage and cooked rice.
- Bring to a boil and simmer for at least 20 - 30 minutes.