Our grandma’s cabbage rolls was one of our favorite things to eat growing up. We decided to take her recipe and turn it into a soup and it turned out so delicious. Lets get started!
- 1 lb Italian Sausage
- 1 lb lean ground beef
- 1 head of cabbage, chopped
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 cup converted rice, uncooked
- 2 cans (8 oz cans) tomato sauce
- 1 can rotel
- 1 can of dice tomatoes
- 4 cups beef stock
- 3 tbsp brown sugar
- 1 bay leaf
- salt and pepper to taste
First brown the ground beef and Italian sausage. We used lean beef so the soup won’t turn out too greasy. If you aren’t using lean beef, make sure to drain some of the fat out. After the beef and sausage are browned, add in the diced onion and garlic. Sauté for 3-5 minutes until the onions become translucent.
Next add in the chopped cabbage. We roughly chopped ours into 1 inch pieces. Give that a stir and cook for another 3-5 minutes until the cabbage is slightly wilted.
Then add in the remainder of ingredients : beef stock, tomato sauce, dice tomatoes, rotel, brown sugar, bay leaf and rice.
Give that a good mix and bring to a boil. You’ll then simmer this for 30 minutes, covered.
We kept ours on the thicker side. You can definitely thin it out with more broth if you’d like. Give it a taste and then season with salt and pepper to your liking.
We served ours with some plain ol’ white bread and butter, just like grandma would have with her cabbage rolls. It turned out thick and hearty. Exceeded our expectations for the first time doing this route.