Cabbage Roll Soup
Cabbage roll soup is a great way to enjoy the classic flavors of cabbage rolls with way less effort. This quick and easy recipe is perfect for any fall or winter evening meal.
Servings 4
Calories 336kcal
Ingredients
- 1 lbs lean ground beef
- 1 onion
- 2 cloves garlic
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3-4 cups sliced or chopped green cabbage
- 3-4 jarred roasted red bell peppers
- 1 can tomato sauce (13.5oz/400ml) or double the amount of roasted red bell peppers
- 4 cup beef broth
- 1 Tbsp soy sauce
- 1 Tbsp red wine vinegar
- 1/2 Tbsp honey
- 1/2-1 cup wild rice
- sea salt
- pepper
- parsley for garnish
Instructions
- Prepare Instant Pot Rice. Leave at "keep warm" function until the soup is finished. My favorite is wild rice, but brown rice is great, too.
- Peel and finely chop onion and garlic.
- Peel and dice carrots, wash and dice celery.
- Preheat a large pot over medium heat and once hot add a little avocado oil.
- Brown the onion and garlic, then add diced vegetables and stir-fry for a couple of minutes.
- To a blender, add roasted bell peppers, broth, tomato sauce, soy sauce, red wine vinegar, and honey and blend on high until smooth, then add to the vegetables in the pot.
- Bring soup to a boil, then add ground beef and cabbage, break the beef apart with a spatula, reduce heat to low, cover and let simmer for 30-45 minutes.
- Before serving try the soup to see if it needs more seasoning with sea salt and pepper.
- To serve, add 1/4 cup rice to a bowl, pour soup over it, and sprinkle with freshly chopped parsley.
Video
Nutrition
Calories: 336kcal | Carbohydrates: 36g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 2523mg | Potassium: 1434mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3661IU | Vitamin C: 48mg | Calcium: 103mg | Iron: 6mg