Unstuffed Cabbage Roll Soup Recipe #356366
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!
45 min | 15 min prep
SERVES 8
- 1 medium cabbage (shredded and bagged cabbage or coleslaw mix works great and saves this step)
- 16 ounces ground turkey or lean ground beef (TVP, veggie crumbles etc.)
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced (more if you like)
- 1 egg, beaten or egg substitute
- 1 (14 ounce) can stewed tomatoes
- 8 ounces chicken broth or vegetarian chicken broth
- 12 ounces vegetable juice, like V8 (we like to use the hot & spicy here)
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne (more if you like) (optional)
- 1 tablespoon Worcestershire sauce (veg friendly can be used)
- 1/2 teaspoon nutmeg, fresh ground is best
- 1 bay leaf
- salt and pepper, to taste
- 1/2 cup rice, raw
- 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.
- Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
- Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
- 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.
- 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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5 stars