Total Time
45mins
Prep 15 mins
Cook 30 mins

I think once upon a time I followed a recipe but I can't find one that matches what's in my head anywhere. My 14yo (THE PICKY ONE) says this is her FAVORITE dish. THAT is the biggest compliment of all. :) This recipe served the 4 of us, including 2nd helpings, with not a lot left over.

Ingredients Nutrition

Directions

  1. Heat oil in 4qt. Dutch oven. Add onion & sausage; cook until meat is cooked, breaking it up into small bits.
  2. Add rice, tomatoes & chicken broth. Stir well to combine & simmer 15 minutes.
  3. Add raisins, brown sugar, vinegar, salt & pepper. Stir well.
  4. Add cabbage & stir well to combine. Cover pot & simmer on low 10-15 minutes or until rice is tender and cabbage is tender-crisp.
  5. Stir again & serve. Enjoy!
Most Helpful

Wow..I made this for the family and grandkids and it was a total hit! I put 1/2 a large cabbage, 2 cans diced tomatoes (one was fire roasted with garlic) and a can of chicken broth..I left out the rice but had two pounds of sweet italian sausage and about 10 ounces of hot italian sausage..cut up the sausage but left it in big chunks..it was REALLY good.

Dessert Dawn December 30, 2012

Wow, was this soup good Bethie. My dh & I both enjoyed it very much. It was even better the second day, if that is possible. Layers of flavor, simple, easy to make. Loved the addition of the vinegar, brown sugar and raisins. The perfect comfort meal. It really does remind one of cabbage rolls. A thick, hearty, tasty dish. I made 1/2 the recipe for us and ended up wishing that I had made the whole recipe. Thank you so much for sharing a recipe that I will make again and again. Made forAussie Swap 61

Baby Kato February 08, 2012

Simple and hearty! This is a great cool weather dish. I think that people who might turn their nose up at stuffed cabbage would enjoy this dish. I think is serves a few more people than it shows. If you wanted to stretch your food dollar, you could add more broth, rice and cabbage. It has a slight sweet note.

Ambervim January 10, 2012