Cabbage Roll Soup

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

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
Gather all ingredients.
Step 4
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.
Step 5
Simmer until cabbage is soft and tender, stirring occasionally, about 20 to 30 minutes.

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

Categories

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