|A filling and satisfying cabbage soup made with a beef stock and tomato with V8 base, ground beef, turkey or sausage, and served over rice, with flavor that is reminiscent of an unstuffed cabbage roll.|
Unstuffed Cabbage Roll SoupThere's a lot to be said for cabbage soup. For those of us who love cabbage, it's an easy way to prepare it, it's tasty and filling. I have several versions here on the blog, including my interpretation of the one that's been around forever, and is known as zero point, diet soup and free soup, and made popular by Weight Watchers. With a tomato base and loads of vegetables, it's low cal, diet friendly and filling, making it a favorite diet soup, although it's pretty well loved by all cabbage lovers.
Then along came this one, which also has a tomato base and ingredients that are reminiscent of the flavors in a cabbage roll, but without all the work involved in making the actual rolls. Let's face it. cabbage rolls from scratch are a little bit labor intensive, with making the sauce and the filling, blanching the cabbage leaves, then stuffing, rolling and cooking them. Soup is just a tad bit easier.
Ground beef, a combination of beef and pork, or even ground turkey, nicely seasoned, in a beef broth, or chicken for a slightly milder flavor, tomato and V8 base and loaded with chunks of cabbage.
There's that Fasta Pasta again! I seriously love this kitchen tool, and use it a lot. That Delta Blues Rice is really good too. Have you seen it? This is the brown rice and I love it. Granted, it is an artisan rice, that comes from the Delta region, so it costs a little more than the grocery store stuff, but it cooks up so beautifully and is far more flavorful. I like to treat myself to it once in awhile.
Anyway, just as I do with most of my soups that include rice or pasta, I prefer to serve it over cooked rice, rather than cook the rice in the broth, which tends to soak up far too much of the juices.
If you think you've seen this before, no you're not crazy! Initially I updated that old diet soup recipe with this updated version, but so many of you wrote to me looking for the old diet soup that I restored that post and decided to put this up as a separate, new one. Sometimes when you think that your old posts don't get any love, you find out they actually do. Lesson learned!
For more of my favorite soup recipes, visit my page on Pinterest!
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Recipe: Unstuffed Cabbage Roll Soup©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 6 to 8 servings
- 1/2 tablespoon bacon drippings or cooking oil
- 1-1/2 cups chopped onion
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 1-1/2 pound ground beef
- 1-1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 5 cups low sodium beef or chicken stock
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 ounce) can of fire roasted diced tomatoes
- 1 cup V-8 juice
- 1 tablespoon brown sugar
- Couple dashes worcestershire sauce
- 6 cups chopped cabbage
- 1/2 tablespoon butter, optional
- 1-1/2 cups of cooked white or brown rice
Heat bacon drippings or oil over medium in bottom of a soup pot. Add onion and celery, cooking until tender, about 4 minutes. Add garlic and ground beef and cook until no longer pink; drain off excess fat. Add seasonings, stir and cook a minute, then add broth, all tomatoes, tomato juice, brown sugar, worcestershire and cabbage.
Bring to a boil, reduce to simmer, cover and cook for about 30 minutes, or until cabbage reaches desired tenderness. Stir in butter, if using; taste and adjust seasonings as needed. Add about 1/4 cup of rice to each serving bowl, and spoon soup over the top.
Cook's Notes: Substitute ground turkey, raw loose sausage (such as Italian sausage) or breakfast sausage for the ground beef, or use a combination. I like to substitute Cavender's Greek seasoning in place of salt and pepper.
Unstuffed Pepper Soup Variation: Saute 1-1/2 cups of chopped bell pepper with the onion and celery. Top individual bowls with shredded cheese, if desired.
Unstuffed Cabbage Roll Bowl: Prepare as above, except reduce stock or broth to 1 cup.
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