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How to Make Cabbage Roll Soup for a Crowd - A Step-by-Step Guide

Whether you're hosting a large family gathering or just looking for a comforting meal to feed a crowd, this Cabbage Roll Soup is the perfect dish to serve. With all the flavors of traditional cabbage rolls but in a convenient, easy-to-serve soup form, this recipe is sure to be a hit with everyone at the table.

Made with simple, affordable ingredients and packed with hearty flavors, this Cabbage Roll Soup is perfect for feeding a crowd without breaking the bank. It's a great way to str...

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Ingredients

  • 1 pound lean ground beef
  • ½ pound lean ground pork
  • 2 teaspoons salt, divided
  • 1 pinch freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 3 cloves garlic, minced
  • ¼ cup red wine
  • 8 cups roughly chopped cabbage, core removed
  • 5 cups tomato puree (passata)
  • 4 cups low-sodium beef broth
  • 11 ounces diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 2 cups water
  • 1 cup long-grain rice, uncooked
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon light brown sugar
  • 1 teaspoon Sriracha sauce, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
  • Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
  • Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.

    • Nutrition

    328 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 43mg
    • Sodium: 1135mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 5g
    • Total Sugars: 12g
    • Protein: 18g
    • Vitamin C: 44mg
    • Calcium: 93mg
    • Iron: 6mg
    • Potassium: 1018mg

    Categories

    Main recipes
    Soup recipes
    Comfort food recipes
    Family recipes