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
SERVINGS: 8
Ingredients
- 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
Instructions
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In a large pot or your pressure cooker brown onion, garlic, salt & pepper to taste and beef. Drain any fat.
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Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
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If you are choosing to put this in the crockpot, at this time add the rest ingredients to it.
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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)
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For the crockpot cook on low 6 hours or high 4 hours.
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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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