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    You are in: Home / Recipes / Unstuffed Cabbage Roll Soup Recipe
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    Unstuffed Cabbage Roll Soup

    Unstuffed Cabbage Roll Soup. Photo by Deb_Leger

    1/1 Photo of Unstuffed Cabbage Roll Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mama's Kitchen (Hope)'s Note:

    This recipe came about after a failed casserole recipe turned into an amazing soup! Who says failure is a bad thing? You could even make this vegetarian/vegan by changing the meat to a veg friendly option and using a veg broth. Hope you enjoy this too!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
    2. 2
      Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
    3. 3
      Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
    4. 4
      Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
    5. 5
      To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

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    Ratings & Reviews:

    • on June 06, 2009

      55

      I love cabbage rolls. I have 3 recipes that I haven't tried. Why? Because I am lazy. I loved this recipe. I used 1.5 lbs of ground beef since that is the size that was defrosting so I added a bit more of everything else. I omitted the egg and added a bit of oregano. It was so thick I ended up using 30 oz of chicken broth and 17.5 oz spicy V8. It was not soupy even then but reminded me of what cabbage rolls end up looking like on the plate (or bowl). My husband loved it, I loved it, my 5 year old son hates everything I make so he doesn't count. I could make this twice a month and not get sick of it. Easy and delicious! Oh, after I browned and drained the meat, I just stuck everything in a pot instead of trying to get all that cabbage in a deep skillet. Excellent mistake, mama!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2012

      55

      Easy, dense and filling, and yummy! I used Italian turkey sausage that I squeezed from the casings, and skipped the egg, but I might use it if I make a vegetarian version with tempeh or TVP. I'm not sure it needs the brown sugar, so next time I'll try omitting it. Two cloves of garlic is never enough for anything I make, and I increased the cayenne to a teaspoon. The result was good and spicy. Since I didn't have any Worcestershire sauce, I used soy sauce with a dash of white vinegar. Instead of raw rice, I used a cup of leftover cooked brown rice. I'll definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2013

      45

      Loved it. I used the coleslaw mix, added 2 chopped carrots, 3 chopped celery ribs, 46 oz of V8, and paprika. This was absolutely wonderful and pretty quick. Being pregnant, I was craving stuffed cabbage for two days but didn't feel like assembling cabbage rolls on a weeknight. Thank you for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Unstuffed Cabbage Roll Soup

    Serving Size: 1 (340 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 210.1
     
    Calories from Fat 49
    23%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.5 g
    7%
    Cholesterol 62.3 mg
    20%
    Sodium 380.4 mg
    15%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 4.2 g
    17%
    Sugars 9.8 g
    39%
    Protein 15.8 g
    31%

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