Cabbage Roll Soup
Super yummy cabbage roll flavors in a cabbage and beef soup for no rolling muss or fuss. This soup comes together in 30 minutes and is perfect for meal prep!
Equipment
Ingredients
- 1 pound ground beef
- ½ onion diced
- 2 cloves garlic minced
- 4 cups about ¼ large head shredded cabbage
- 28 ounces crushed tomatoes fire roasted is a nice choice!
- 2 cups beef stock
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
Instructions
- Preheat a soup pot to medium heat with a drizzle of oil. Add the ground beef and cook, breaking it up as you go with a spoon until the meat is browned, crumbly, and cooked through.
- Add the onion and garlic and stir for 2 minutes until fragrant.
- Add the cabbage and stir for 5 minutes to soften the veggies.
- Add the tomatoes, stock, vinegar, sugar, and salt. Reduce the heat slightly and allow the soup to come to a simmer.
- Simmer the cabbage roll soup uncovered for 15 minutes until the cabbage is soft. Stir a time or two during this time.
- Taste the soup for seasoning; add more salt to your preference. EAT.
Notes
This keeps really well in the fridge for at least a week and as long as you need in the freezer.
Beef stock is a great choice here, but chicken or veggie stock are fine too if that's what you have on hand.
This is a great soup to try out wild game such as ground venison or ground elk. Check out the info in the post for more notes on flavor!
Tried this recipe?Let me know how it was!