Cabbage Roll Soup

Submitted by Sandy McIntyre

Unfortunately, many of us are being forced to currently stay in our homes due to the pandemic of the COVID-19 virus in order to socially distance ourselves from family, friends, co-workers and the general public. Staying home means we have to cook more because restaurants are closed (except for drive-throughs).

Recently, I found this recipe while scrolling through social media.  I was intending to make cabbage rolls that very day and I just happened to see this recipe for Cabbage Roll Soup; so, I thought I would try it because it seemed much easier than making actual cabbage rolls.  I’m so glad I tried it; my husband, son and I simply loved it. Most of these ingredients are usually in our pantries.  A definite bonus is, it only takes about an hour to prepare and cook in total.

How do you make Cabbage Roll Soup? You will need the following ingredients:

  • 1 lb. lean ground beef
  • 2 tsp. vegetable oil
  • 1 medium yellow onion
  • 2 cloves garlic-minced
  • 4 cups green cabbage
  • 2 medium carrots-quartered and sliced
  • 4 cups low-sodium beef broth
  • 3 8oz. tomato sauce
  • ½ cup white rice (uncooked)
  • 1 bay leaf
  • 3 tbsp. light brown sugar
  • 2 tbsp. fresh chopped parsley
  • Salt and pepper

Instructions:

In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef. Season ground beef with salt and pepper as desired and cook until browned.  Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.  Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.  Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.  Take out the bay leaf and sprinkle with chopped parsley.

Can you Freeze Cabbage Roll Soup? Yes!! If you have leftovers, this soup freezes perfectly. Just place the cooked and cooled soup into individual portion freezer bags and place them on a tray or cookie sheet to freeze.  Once the soup is frozen, stack the bags in the freezer. Take a bag out to thaw when ready for use. These make easy and delicious lunches.

If you have a favorite recipe to share, mail it to us at PO Box 187, Shinnston, WV 26431 or send it via email to newsandjournal@yahoo.com.

I feel pretty certain that you will find most, if not all of these ingredients, in your pantry.  If not, don’t forget to stop at the Shinnston Price Cutter for all your ingredients and cooking needs!

STAY SAFE…STAY HEALTHY

 

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