Cabbage Roll Soup
This cabbage roll soup has all the same flavors as classic baked cabbage rolls, but with way less work!
This unstuffed cabbage soup is hearty, filling and the perfect choice for an easy dinner option.
If you love cabbage rolls, but don’t love all the work involved, this quick cooking cabbage soup is for you!
Baked cabbage rolls are one of those nostalgic dishes that my grandma used to make.
While I love the flavors, I don’t love all the work involved. Between boiling the cabbage, making the filling, wrapping everything up and then the bake time, it can turn into an all day affair!
This cabbage roll soup has all the same flavors as the classic dish, but with a fraction of the prep time.
For 4 people
• 1 cabbage (green or white)
• 2 medium carrots
• 1 onion
• 1 leek
• 2 potatoes
• 1 C. butter
• 1 vegetable stock cube
• Salt pepper
First, prepare the vegetables. Peel the carrots, the potatoes, then cut everything into slices.
Also cut the leek into rings and rinse thoroughly.
Peel and slice the onion.
Cut the cabbage in half, remove the stem from the cabbage, then blanch it for 5 minutes. Then, chop the leaves.
Bring about 1.5 liters of water to a boil, then add the chosen broth.
Meanwhile, melt the butter in a large saucepan before browning the onions with the sliced leeks.
Then add the carrots and cabbage as well as the diced potatoes, then pour the broth. Then cook for about 30 minutes.
Salt and pepper then serve your cabbage soup immediately!