Cabbage Roll Soup

Course: Main Course

Cuisine: North American

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 246kcal

Author: Lord Byron's Kitchen

Everyone loves cabbage rolls, but nobody likes the work it takes to make them properly. If you love traditional cabbage rolls, this soup is for you! Cabbage Roll Soup is all the flavour without the fuss! And, it's much easier and faster too!

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Ingredients

2 cups vegetarian beef crumbles (or one pound each of ground beef and ground pork)
2 whole bay leaves
5 cups cabbage, cut into pieces
2 large carrots, peeled and chopped
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons olive oil
1 tablespoon fresh lemon juice
4 cups canned diced tomatoes, with juice
4 cups canned tomato sauce
6 cups vegetable stock
2 cups instant white rice

Instructions

First, add the olive oil to a large, heavy-bottom stock pot. Saute the onions and garlic in the oil until the onions are translucent.
Add the vegetarian beef crumbles, chopped carrots, salt, and pepper. Saute on medium heat for 5 minutes, stirring often.
Add the bay leaves, cabbage, thyme, oregano, paprika, and Worcestershire sauce. Stir all ingredients well to combine. Saute for an additional 10 minutes.
Add the brown sugar, lemon juice, diced tomatoes, tomato sauce, vegetable stock and uncooked instant rice. Stir well to combine. Place a lid on the pot and reduce the heat to simmer.
Allow to simmer for 30 minutes, stirring every 10 minutes.
Remove the bay leaves and serve immediately.

Nutrition