Cabbage Roll Soup
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Cabbage Roll Soup
- Prep Time: 10
- Cook Time: 45
- Total Time: 55
Ingredients
Scale
- 2 pounds lean ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 14.5 oz can diced tomatoes
- 14.5 oz can diced tomatoes with basil, garlic, & oregano
- 15 oz tomato sauce
- 32 oz (1 container) beef broth
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
Instructions
- In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Nutrition
- Serving Size: 6
- Calories: 401
- Sugar: 6
- Sodium: 1615
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 20
- Protein: 34
- Cholesterol: 94
Wow! Such a good way to use up leftover cabbage from my Sunday Roast’s.
I think Jon made a great point up there, a good way to use up the leftover cabbage. This kind of looks like kimchi, but I’m pretty sure and just basing from the ingredients, it tastes far from it. Mmm, ground beef and cabbage in a soup does sound good though. I’ll definitely be trying this out soon.
Cabbage roll soup was great! Will make again!!! Thanks!
Looks so good, must,taste,wonderful. I will follow your recipe and make it.
you are so descriptive, and have easy recipes. You’re my absolute favorite.
Nicely done. I use the left over cabbage…chop it up and add to mixture…