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Unstuffed Cabbage Roll Soup

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“This recipe came about after a failed casserole recipe turned into an amazing soup! Who says failure is a bad thing? You could even make this vegetarian/vegan by changing the meat to a veg friendly option and using a veg broth. Hope you enjoy this too!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
  2. Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
  3. Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
  4. Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
  5. To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

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