Cabbage roll soup is a great way to enjoy the classic flavors of cabbage rolls with way less effort. This quick and easy recipe is perfect for any fall or winter evening meal.
Course Main Course, Soup
Cuisine International
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Servings 4
Calories 336kcal
Ingredients
1lbslean ground beef
1onion
2cloves garlic
1/2cupdiced celery
1/2cupdiced carrots
3-4cupssliced or chopped green cabbage
3-4jarred roasted red bell peppers
1cantomato sauce(13.5oz/400ml) or double the amount of roasted red bell peppers
4cupbeef broth
1Tbspsoy sauce
1Tbspred wine vinegar
1/2Tbsphoney
1/2-1cupwild rice
sea salt
pepper
parsleyfor garnish
Instructions
Prepare Instant Pot Rice. Leave at "keep warm" function until the soup is finished. My favorite is wild rice, but brown rice is great, too.
Peel and finely chop onion and garlic.
Peel and dice carrots, wash and dice celery.
Preheat a large pot over medium heat and once hot add a little avocado oil.
Brown the onion and garlic, then add diced vegetables and stir-fry for a couple of minutes.
To a blender, add roasted bell peppers, broth, tomato sauce, soy sauce, red wine vinegar, and honey and blend on high until smooth, then add to the vegetables in the pot.
Bring soup to a boil, then add ground beef and cabbage, break the beef apart with a spatula, reduce heat to low, cover and let simmer for 30-45 minutes.
Before serving try the soup to see if it needs more seasoning with sea salt and pepper.
To serve, add 1/4 cup rice to a bowl, pour soup over it, and sprinkle with freshly chopped parsley.