Cabbage Roll Soup for #SoupSaturdaySwappers

Welcome to the our final Soup Saturday Swappers for 2020; our event is led by Wendy of A Day in the Life on Farm! Are you interested in joining this great group of Soup Swappers? Request to join our Facebook group here. 

This month Sue from Palatable Pastime invited us to make something with cabbage: "Create a soup or stew using any type of cabbage and post with us on reveal day. All types of cabbage can be used: green, white, red, purple, savoy, napa, bok choy, choy sum, etc. You may also use fermented cabbages such as sauerkraut and/or kimchi if you so choose as your cabbage ingredient."

This soup is wonderfully thick, hearty, slightly sweet, and chock full of delicious ingredients that come together in a bowl that will remind you of cabbage rolls, without all the work and effort that goes into them! It's a perfect, tasty way to warm up a cool fall or winter afternoon and it disappeared in no time at my house. I will definitely be making this one again soon. I love the texture and heartiness all the cabbage adds to this delicious soup!

Soup Saturday Swappers: December 2020 Cabbage Soups

• Cabbage Roll Soup by Making Miracles
• Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
• Chicken and Rice Soup with Cabbage by Karen's Kitchen Stories
• Cream of Cabbage Soup by Pandemonium Noshery
• Oil & Gluten Free, Vegan Cabbage Soup by Sneha's Recipe
• One-Pot Italian Sausage, Kale, & Bean Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stuffed Cabbage Soup by A Day in the Life on the Farm
• Tofu and Bok Choy Soup by Palatable Pastime
• Vegan Curried Cabbage Soup by Magical Ingredients

Cabbage Roll Soup 

Ingredients
1 pound lean ground beef
1 onion finely diced

1 teaspoon salt

1/2 teaspoon black pepper
1 TBS minced garlic (jarred)

4 cups coarsely chopped green cabbage
3 carrots peeled, quartered and sliced
4 cups beef broth (or 4 cups veggie broth and 1-2 teaspoons beef bouillon)
1 15-oz can tomato sauce

2 cups spaghetti sauce
1/2 cup uncooked white rice
1 bay leaf
1 TBS brown sugar

Directions

1. In a large nonstick soup pot, brown the ground beef along with the diced onion, seasoned with the salt and pepper for about 8-10 minutes, stirring to break the meat up as it cooks. Add in all remaining ingredients, stir to combine and bring mixture to a low simmer. 
2. Simmer 20-30 minutes, until vegetables are tender, and rice is cooked through. If soup is reducing too quickly, add a little extra liquid and / or place a lid over the soup.
3. Taste and adjust the seasonings as desired.

Adapted from Dinner at the Zoo