Beazell's Cook Book

Cabbage Roll Soup

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Cabbage Roll Soup  




3/4 pound ground beef

1 tablespoon Beazell's Cajun Seasoning

1 onion, diced

2 pinches parsley

2 carrots, cut into half moons

2 stalks celery, diced

4 cloves garlic, minced

1 can diced fire roasted tomatoes

1 quart beef broth

1/2 head cabbage, core removed and the rest sliced into thin strips

1/2 cup rice

Dash of salt



Brown the beef with your Beazell's Cajun Seasoning; drain off all but a tablespoon or so of the fat, then remove beef to a bowl. Cook the onion, carrots, celery and garlic in the fat until they start to soften, then add the tomatoes, broth, and cabbage. Add the beef back in, and enough water to cover. Cook 15 minutes, then add the rice. Cook another 15 minutes, stirring occasionally, until the rice is done and the cabbage is cooked to your liking. Add salt if necessary.


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