Growing up my parents made cabbage rolls every fall. They would usually take an afternoon to make a big roasting pan of cabbage rolls and then freeze them to enjoy all winter! If maybe you don't have an afternoon to make cabbage rolls or if you're like me and feel a bit intimidated to actually make them then this "unrolled" cabbage roll soup is just for you!
I really liked this soup but there are a couple things I might do differently next time. I would like it to be more tomatoey so think I would swap out some chicken broth for tomato juice. My mom also adds sauerkraut to her cabbage rolls which gives them a little umami flavour. Umami is the fifth basic taste also known as savory. So I could see adding sauerkraut to the soup or serving it on top of your bowl of soup....either way would be delicious!
The "Unrolled" Cabbage Roll Soup
- 2 tsp. (10 mL) vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz (250 g) extra-lean ground beef
- 8 oz (250 g) ground pork
- 3/4 cup (175 mL) uncooked rice
- 8 cups (2 L) reduced sodium chicken broth
- 1 can (28 oz/796 mL) diced tomatoes
- 4 cups (1 L) shredded cabbage - or one bag of shredded cabbage
- 1/2 cup (100 mL) chopped fresh parsley
- 1 tsp (5 mL) marjoram
- 1/2 tsp (2.5 mL) celery salt
- Ground black pepper, to taste
- In a stock pot heat vegetable oil over medium heat.
- Saute onions until translucent, about 5 minutes.
- Add garlic and cook for 30 seconds.
- Add ground beef and ground pork and sprinkle with black ground pepper. Cook until 71 C (160 F), breaking up the meat as it cooks.
- Add rice, chicken broth, diced tomatoes, and cabbage. Bring to a boil and simmer for 20 minutes.
- Add in parsley and marjoram.
- Season to taste with celery salt and ground black pepper.
Original Recipe from Foodland Ontario