Cabbage Roll Soup

With winter moving on and my carrot supplies shrinking, it is time to focus on another neglected CSA vegetable—cabbage.  Although red cabbage is clearly my “favorite child,” green is delicious too and today I am using it in Cabbage Roll Soup.  Almost in time for World Cabbage Day!

Cababge Roll Soup

Cabbage Roll Soup

Did you eat cabbage rolls growing up?  I remember my mother rolling up the pale leaves with meat and rice, and nestling the sausage-like packets in rich tomato sauce.  She always used a square electric frying pan, fitting in the rolls like a jigsaw puzzle.  Although a picky eater, I looked forward to breaking in and working my knife around the fastening toothpicks.    

But I never tried them myself.  I suppose I knew the neat rolls would elude me, a bygone art like hospital corners and looping penmanship. 

Cabbage Roll Soup Served

Cabbage Roll Soup Served

But the flavor is easy!

A number of years ago, my sister discovered a dish called “Unstuffed Cabbage.”  Tasty and casserole-like, it was our then-best substitute.  Move over for Cabbage Roll Soup! 

Cabbage Roll Soup Closeup

Cabbage Roll Soup Closeup

The original soup recipe from blog A Dash of Megnut actually used red cabbage which made an exquisitely beautiful presentation.  But since green cabbage was my mission—and my mother never made red cabbage rolls anyway, I went with green (using a bit of chopped red cabbage as a garnish compromise).  Other changes included adding some carrots (“add a veggie wherever you can”) and incorporating some of the things I do with Stuffed Peppers like using quinoa instead of rice, adding dill and using less meat.  

Cabbage Roll Soup from above

Cabbage Roll Soup from above

The batch is giant, but I think it should freeze well.  Though I admit that after two batches, I haven’t tested this since we’ve gobbled it all down. 

After months of storage, our fall cabbages look worse for the wear, gone gray and shrunken in the spare refrigerator. But remove the outer leaves and they transform!  Hooray for that! 

Old Cabbage Transformation

Old Cabbage Transformation

Cabbage Roll Soup
Serves 12
With cabbage, carrots and ground pork in a rich tomato broth, cabbage roll soup is a perfect winter soup--and may even bring back memories!
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
216 calories
22 g
36 g
9 g
14 g
3 g
389 g
922 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
389g
Servings
12
Amount Per Serving
Calories 216
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg
12%
Sodium 922mg
38%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
17%
Sugars 8g
Protein 14g
Vitamin A
72%
Vitamin C
88%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 pound ground pork (or beef)
  2. • 1 medium onion, diced (about 1 cup)
  3. • 2 cloves garlic, minced
  4. • 1 small head cabbage, sliced finely or chopped
  5. • 7 ounce jar tomato paste diluted w 7 oz water
  6. • 28 ounce can diced tomatoes
  7. • 3 large carrots, diced
  8. • 6 cups vegetable broth (or 8 if you want a thinner soup)
  9. • ½ cup uncooked quinoa
  10. • 2 tablespoon Worcestershire sauce
  11. • juice from 1 lemon (about 2 T)
  12. • 1 tablespoon honey
  13. • 2 teaspoon paprika
  14. • 2 teaspoon dried dill
  15. • 1 teaspoon salt
  16. • 1 teaspoon ground pepper
Instructions
  1. Brown pork in dutch oven or stockpot
  2. Remove with a slotted spoon to a plate. Leave some of the grease, about 1-2 tablespoons, in the pot and add onions. Cook until onions begin to soften, about 5 minutes.
  3. Add garlic and cook an additional 1-2 minutes.
  4. Add shredded cabbage, and cook a few minutes until it wilts.
  5. Add remaining ingredients. Stir to combine.
  6. Bring to a boil. Then let simmer and cover with a lid.
  7. Cook for 30 minutes, or until the carrots and quinoa are tender.
  8. Top with fresh parsley before serving.
beta
calories
216
fat
9g
protein
14g
carbs
22g
more
Art of Natural Living https://artofnaturalliving.com/
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10 thoughts on “Cabbage Roll Soup

  1. Louise

    Hi Inger,
    Oh yes, I remember those cabbage packets filled with rice. Actually, I don’t think I liked them very much growing up but we didn’t have a choice. We had to eat what was on our plates no matter what!

    My daughter was just telling me that Unstuffed Cabbage was on her menu this week. Once again, I will be sharing this recipe with her via Pinterest because those grandkids of mine just LOVE cabbage. And what’s not to love about this dish. GREAT job, Inger, thanks for sharing…

    1. Inger Post author

      How nice when your kids/grandkids are liking healthy food! This make a lot so it’s a good family recipe (or good anyway if you like leftovers 😉 )

  2. Louise

    P.S. If you know a way to link this to my Cabbage Day post, be my guest. I’d do it but I don’t know how to do a back link, lol…

  3. David

    Inger – we didn’t eat a lot of cabbage when we were growing up. My mother hated the way it made the kitchen smell… I, however, have no fear of cabbage think, and look forward to making this! (My secret is using the burner on the outdoor grill…)

    1. Inger Post author

      I remember a fish dish that would have been good to prepare outside! Yes, just one more reason to cook outdoors!

  4. Tammy

    Years ago, I used to do the cabbage soup diet! Take out the meat and the quinoa and you have it. I have a green cabbage in the fridge that is calling out to me.

    1. Inger Post author

      Well I’ll just have to hope that this helps in the weight arena then. There is really just 1 1 /2 ounces of meat per serving in this (shhhh).

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