Eat till it hurts, recipes

Cabbage Roll Soup

I feel like every week I’m telling y’all that the newest meal I cooked is my husbands new favorite… welp, here’s another new one!

Cabbage Rolls were a family favorite in my husbands family. His Mamaw would make them with her homemade canned tomatoes and they bring back the sweetest memories for him. I can’t replicate the rolls and truthfully don’t want to compete with his Mamaw’s amazing southern cooking. I have taken the family favorite and recreated it using all the same ingredients she used into a soup version in the pressure cooker! It is just so good… we were hurting after the 3 bowls we EACH had!

This meal can be made on the stove, pressure cooker or crockpot.

PREP TIME: 25 Minutes

COOK TIME: 10 min



  • 1 medium diced onion 
  • 3 cloves of garlic, minced
  • 1 1/2 lb lean ground beef
  • 3/4 cup uncooked long grain rice
  • 1 medium head cabbage chopped and core removed
  • 1 28 ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt and pepper to taste


  1. In a large pot or your pressure cooker brown onion, garlic, salt & pepper to taste and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. If you are choosing to put this in the crockpot, at this time add the rest ingredients to it.
  4. Add all remaining ingredients to you stovetop pot, pressure cooker and bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  5. For the crockpot cook on low 6 hours or high 4 hours.
  6. Remove bay leaf and serve.
This soup is perfect to freeze or prepare for a meal prep week as well!
Eat till it hurts friends!

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