Cabbage Roll Soup
Satisfying cabbage roll soup is a filling meal in a bowl! Skip all the work and enjoy your cabbage rolls in the form of a hearty soup recipe.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 pound vegan beef
- 1 teaspoon salt
- 3 carrots sliced into rounds
- 2 cloves garlic
- ½ cabbage sliced, (about 5 cups sliced or 450 grams)
- 4 cups vegetable broth
- 2 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- ¾ tablespoon brown sugar
- 2 teaspoons dried oregano
- ½ teaspoon pepper
- 2 bay leaves
- ⅔ cup white rice uncooked
- More salt and pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until translucent.
- Add the vegan beef to the pot, season with salt, and cook until browned, breaking it apart with a wooden spoon as you go.
- Add the carrots, garlic, and cabbage to the pot and sauté until the cabbage has wilted slightly and the carrots have softened a bit.
- Stir in the broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring the soup to a boil and then reduce the heat to low, cover, and simmer for 30 minutes.
- Taste the soup and season with salt and pepper if desired.
- Serve warm in bowls garnished with fresh parsley.
Notes
To store: Transfer leftover cabbage roll soup to an airtight container and refrigerate for up to 5 days. Warm it up in the microwave or on the stovetop over medium heat.
To freeze: If you want to freeze this soup, it will keep for up to 3 months in the freezer. When you're ready to enjoy, thaw it overnight in the refrigerator, then reheat according to the instructions above.
Nutrition
Calories: 353kcal | Carbohydrates: 51g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 2256mg | Potassium: 1113mg | Fiber: 10g | Sugar: 15g | Vitamin A: 6437IU | Vitamin C: 54mg | Calcium: 213mg | Iron: 5mg