Cabbage Roll Soup
This Cabbage Roll Soup is the perfect hearty, flavorful, cozy winter dinner that's packed with beef, bacon, rice, and veggies! A quick and easy twist on traditional cabbage rolls.
Servings: 8 people
Calories: 500kcal
Equipment
Ingredients
- 8 slices bacon
- 1 pound ground beef *
- 1 pound ground pork *
- 1/2 head cabbage core removed and discarded, then remaining cabbage chopped (about 6 cups chopped)**
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 teaspoons paprika
- 2 teaspoons salt plus more to taste (I used 3 teaspoons)
- 1 teaspoon ground black pepper
- 2 (14.5 oz) cans diced tomatoes undrained
- 1 (10 oz) can condensed tomato soup
- 5 cups chicken broth plus more to thin, if necessary (soup gets thicker as it sits)
- 1 (16 oz) package sauerkraut drained
- 2 tablespoons brown sugar
- 3/4 cups long grain white rice
- Sour cream for serving
Instructions
- Add bacon to a large stockpot.
- Cook until crispy over medium-high heat.
- Remove, crumble, and set aside.
- Add in beef, pork, cabbage, onion, garlic, paprika, salt, and pepper.
- Cook, breaking up the meat as you go, until the meat is cooked through.
- Drain grease.
- Replace back on the heat and stir in diced tomatoes, tomato soup, broth, sauerkraut, brown sugar, and rice.
- Bring to a simmer, stirring occasionally.
- Cover, reduce heat, and simmer until cabbage is tender and rice is cooked, about 30 minutes.
- Stir in cooked and crumbled bacon.
- Taste and re-season and enjoy with sour cream!
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Video
Notes
*Feel free to use 1 pound of beef and 1 pound of pork as listed or use 2 pounds of just beef OR pork if that's what you have on hand.
**See video for visuals.
Nutrition information does not include sour cream.
Nutrition
Serving: 1person | Calories: 500kcal | Carbohydrates: 36g | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 1866mg | Potassium: 1156mg | Fiber: 5g | Sugar: 12g | Vitamin A: 579IU | Vitamin C: 56mg | Calcium: 114mg | Iron: 5mg