Cabbage Roll Soup Recipe
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A Note from Feedfeed
This hearty Cabbage Roll Soup is a deconstructed twist on the classic stuffed cabbage rolls, made easier and more delicious with Muir Glen Organic Fire Roasted Crushed Tomatoes and Tomato Paste. Traditional cabbage rolls feature cabbage leaves wrapped around a flavorful filling of meat, rice, and spices, simmered in a savory tomato sauce. This soup takes those same beloved flavors and transforms them into a comforting one-pot meal that's perfect for weeknight dinners or meal prep.
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Recipe Card
ingredients
- 1 1/2 tablespoons olive oil
- 14 ounces plant-based or traditional hot Italian sausage (casing removed, broken into chunks)
- 3/4 cup finely diced onion
- 3 finely minced garlic cloves
- 2 cups roughly chopped peeled carrots
- 2 (14.5 ounce) cans Muir Glen Organic Fire Roasted Crushed Tomatoes
- 1 tablespoon Muir Glen Organic Tomato Paste
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon paprika
- 7 cups low-sodium vegetable broth
- 18 ounces core removed, roughly chopped green cabbage
- 2 cups uncooked ready-to-heat long grain brown rice
- to taste Kosher salt
- to taste Freshly ground black pepper
- for garnish Fresh chopped parsley
- for garnish Red pepper flakes (optional)
Method
Method
Step 1
Heat the olive oil in a large pot over medium heat. Add the sausage chunks and sauté until golden brown.
Step 2
Stir in the diced onion and cook until translucent. Add the garlic and carrots, sautéing until the garlic is fragrant but not burnt.
Step 3
Add the Muir Glen Organic Fire Roasted Crushed Tomatoes and Organic Tomato Paste, along with the oregano, thyme, basil, rosemary, marjoram, and paprika. Stir well and cook for 2–3 minutes to deepen the flavors.
Step 4
Pour in the vegetable broth and stir. Add the chopped cabbage, cover the pot, and bring the soup to a gentle boil. Simmer until the cabbage is tender, about 15–20 minutes.
Step 5
Stir in the ready-to-heat brown rice and cook for another 5–7 minutes until the rice is tender. The soup will thicken; add more broth if you prefer a thinner consistency.
Step 6
Taste and adjust seasoning with salt and black pepper. Ladle the soup into bowls and garnish with chopped parsley and optional red pepper flakes. Serve immediately.