Cabbage Roll Soup (Tasty Thursday)

Cabbage Roll Soup (Tasty Thursday)

This a healthy and yummy recipe! We love cabbage rolls around here, but I really don’t like rolling up the cabbage wraps. So I basically made the same recipe as before but into a soup. I hope your family enjoys the recipe as much as my family does! Subscribe to my blog to receive great recipes, workouts and health tips throughout the week.


1 Large Onion

3 Cloves of Minced Garlic (Diced)

1.5 Lbs of 93/7 Lean Ground Beef

3/4 Cup Long Grain Brown Rice

1 Small Head of Cabbage (Cored and Chopped)

3 Tablespoons Corn Starch

1 (28 oz) Can of Diced Tomatoes

2 Tablespoons of Tomato Paste

4 Cups of beef Broth

1.5 Cups of Vegetable Juice (V8)

1 Teaspoon of Paprika

1 Teaspoon of Dried Thyme

1 Bay Leaf

1 Tablespoon of Worcestershire Sauce

3 Tablespoons of Extra Virgin Olive Oil

Salt and Pepper, to taste


  • Start with cooking the Brown Rice according to package directions. We want the rice precooked before adding to the soup.
  • In a large pot add Olive Oil and Onion.  Over Medium Heat, Saute onion until translucent.
  • Add Garlic to the pot. Cook about 3 minutes before adding beef.
  • Once you add Ground Beef, cook until no longer pink. This is where I add the Salt (maybe 1 teaspoon) and Pepper.
  • Meanwhile, remove tough outer leaves from cabbage & remove core. Chop up cabbage.
  • Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
  • Add the remaining ingredients. Bring to a boil and reduce heat to Medium Low. Cover and simmer on low for about 25-30 minutes.
  • Let cool and removed the bay leaf.
  • Enjoy! This recipe is perfect as leftovers. I think it taste best the next time around.

Your Friend,

Natalie Novak


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