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Cabbage-Roll-Soup-Recipe

Cabbage Roll Soup

Cabbage Roll Soup is a delightful twist on the classic cabbage roll, transforming the familiar dish into a warm and satisfying soup.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup, Stew
Cuisine European
Servings 6
Calories 502 kcal

Ingredients
  

  • 1½ cups converted long-grain white rice
  • 3 cups water
  • 1 pound ground beef
  • 2 cups water
  • 1 (20 ounce) jar pasta sauce (such as Ragu®)
  • 1 (10 ounces) can tomato soup
  • 3½ pounds cabbage, cut into bite-size pieces
  • 1 onion, chopped
  • salt and ground black pepper to taste
  • 1 dash hot pepper sauce

Instructions
 

  • In a saucepan, bring the rice and 3 cups of water to a boil. Once boiling, lower the heat to medium-low, cover, and let it simmer for 20 to 25 minutes, or until the rice is tender and the water is fully absorbed.
  • Heat a large pot over medium-high heat. Add the beef and cook, stirring occasionally, for 5 to 7 minutes until it's browned and crumbled. Drain off any excess grease.
  • Add 2 cups of water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, pepper, and hot sauce to the beef. Bring the mixture to a boil, then reduce the heat to medium-low and cover. Let it simmer for 20 to 30 minutes, until the cabbage is tender and the flavors meld together.