Ok, so this is actually very similar to my Hamburger Soup that I learned from my mom years ago.
I just realized as I started making it for dinner that it very closely resembles the flavors and ingredients of a cabbage roll, so I decided to roll with that!
You could also add some rice or quinoa to this, if you like. I never feel that it’s lacking without, but I have considered putting some quinoa in and probably will try it that way at some point soon!
Cabbage Roll Soup Recipe
Ingredients:
2 pounds ground beef
1-2 tablespoons olive oil
1 large onion
2-3 ribs celery, chopped
2-3 carrots, chopped
2 cloves garlic, minced
1 large head of green cabbage, chopped
2 (64oz each) cans or bottles of V-8 juice (I like Spicy best, but use whatever I have!)
salt & pepper, to taste
chipotle chili pepper, or cayenne pepper, to taste
Directions:
In a large pot over medium-high heat, brown the beef - breaking it up into small bits as it cooks - until it is no longer pink and the fat has cooked off. Drain off the fat and return the pot to the stove.
Stir in the olive oil and then the onions, celery, & carrots and cook until the veggies are soft and fragrant. Stir in the garlic, cooking for a few seconds, and then stir in all of the V-8 juice.
Turn the heat up to high and bring the soup to a boil. Once it is boiling, stir in the chopped cabbage and some of the spices (easy on the salt until the end… the V8 can be plenty salty as it is!), cover and reduce the heat to low. Simmer for at least 3 hours or all day.
Taste for seasonings, add more if needed and serve!
