Cabbage Roll Soup for a Crowd


Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.

Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
10 servings


  • 1 pound lean ground beef

  • ½ pound lean ground pork

  • 2 teaspoons salt, divided

  • 1 pinch freshly ground black pepper to taste

  • 2 tablespoons olive oil

  • 1 cup finely chopped onion

  • 3 cloves garlic, minced

  • ¼ cup red wine

  • 8 cups roughly chopped cabbage, core removed

  • 5 cups tomato puree (passata)

  • 4 cups low-sodium beef broth

  • 11 ounces diced tomatoes

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon dried oregano

  • ¾ teaspoon dried thyme

  • ¼ teaspoon red pepper flakes

  • 2 cups water

  • 1 cup long-grain rice, uncooked

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon light brown sugar

  • 1 teaspoon Sriracha sauce, or to taste


  1. Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.

  2. Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.

  3. Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.

  4. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  5. Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.

Nutrition Facts (per serving)

328 Calories
13g Fat
36g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 328
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Sodium 1135mg 49%
Total Carbohydrate 36g 13%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 18g
Vitamin C 44mg 220%
Calcium 93mg 7%
Iron 6mg 32%
Potassium 1018mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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