Cabbage Roll Soup

This cabbage roll soup with beef, rice, and sliced cabbage simmered in a tasty tomato broth has all the flavors of cabbage rolls but is easier to make.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 502 Calories

Ingredients

• 2 cups water
• 1 onion, chopped
• 3 cups water
• salt and ground black pepper to taste
• 1 dash hot pepper sauce
• 1 pound ground beef
• 1 (20 ounce) jar pasta sauce (such as Ragu®)
• 1 (10 ounce) can tomato soup
• 1.5 cups converted long-grain white rice
• 3.5 pounds cabbage, cut into bite-size pieces

Recipe Instructions

Step 1

Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Step 2

Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step 3

Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.