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Cabbage Roll Soup

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Cabbage roll soup brings back so many memories of my mom’s stuffed cabbage rolls or Golumpki. Golumpki is a traditional Polish dish and a labor of love. My dad was Polish and my mom was Czech so we had lots of great food to experience. I don’t know about your family, but my family bonded over food. Do you ever feel kinda yucky and you want your mom’s homemade chicken soup? Or smell corn beef and cabbage and remember New Year’s Day with your grandparents? 

Food often brings families together! I know I love making my mother’s cookies (with modifications) for Christmas and sharing our memories of her while we gobble them down. This cabbage soup brings back all the good feelings for me. It was one of my favorites (which I hold right up there with Kolache and Pierogies). And I wonder why I ended up with gluten intolerance?! 

The recipe is easy and only took about 15 minutes to prep and chop the veggies. I used my food processor so the cabbage was a bit finer. 

A friend shared this recipe but it seemed a bit heavy on the tomato side. So I made modifications to suit my needs and it turned out delicious. I was looking for an easy Christmas Day meal and it was perfect. It was full of flavor and nostalgia. And with record colds here in South Carolina, it was even better. I love to serve this soup with gluten-free crackers or bread. My favorite GF organic cracker is Mary’s Gone Crackers. Simple Kneads bread is my favorite. They don’t use “junk” grains (rice, potato starch, tapioca) like most gluten-free breads do. They use ancient grains such as quinoa, millet, pumpernickel, etc. 

Ingredients

  • 2 tsp coconut oil
  • 1 lb lean ground beef or ground chuck
  • salt and pepper
  • 1 medium yellow onion diced finely
  • 3 cloves garlic, minced*
  • 4 cups chopped green cabbage
  • 2 medium carrots, diced
  • 4 cups low-sodium beef broth
  • 2 8 oz. cans tomato sauce
  • 1/2 cup organic white rice uncooked
  • 3 bay leaves
  • 3 tbsp light brown sugar (I used organic coconut sugar)
  • 2 tbsp fresh chopped parsley (optional)

 

Instructions

  1. In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
  2. Season ground beef with salt and pepper as desired and cook until browned.
  3. Add diced onion and minced *garlic and cook for another 2-3 minutes, until onions are tender.
  4. Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
  5. Bring soup to a simmer and let cook for about 30-40 minutes, until rice and carrots are tender.
  6. Take out the bay leaf and sprinkle with chopped parsley.
  7. Serves 6

*Note: Be sure to mince your garlic at least 10 minutes in advance of cooking to release the allicin (the therapeutic property in garlic)

What was your favorite meal growing up? Is it still your favorite? If it’s changed, what is it now? We would love for you to join our FaceBook group and share your answers! Our group is full of women who are on the same healing journey as you and we would love for you to join us. 

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