Best Mexican Cabbage Roll Soup Recipes

MEXICAN CABBAGE SOUP

Steps:

• In a large pot heat the olive oil
• Add the minced serrano chili, the onions and garlic and sauté till they soften and become aromatic, about 2-3 minutes
• Now add the chili, cumin and paprika powder. Mix well till everything is coated in the spices and sauté till fragrant.
• Now add the cut cabbage, the white beans and 4 cups of chicken broth and bring to a boil
• Then reduce the heat and let it simmer for 10-15 mins till the cabbage softens and beans are cooked. Add more broth or what if it is too thick.
• Add salt and combine.
• Take it off heat and add a squeeze of lemon and sprinkle the cilantro.
• Add the avocados on top when ready to eat.

INSTANT POT® CABBAGE ROLL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook ground beef, ground pork, and onion until meat is crumbly and onions are soft and translucent, about 5 minutes. Stir in garlic. Turn off Saute function and drain grease.
• Season with brown sugar, Worcestershire sauce, apple cider vinegar, paprika, salt, pepper, and bay leaves. Mix in beef broth, cabbage, tomato sauce, diced tomatoes, and rice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Stir soup and serve.

CABBAGE ROLL STEW

Steps:

• Mix first 9 ingredients. Place cabbage in a 5- or 6-qt. slow cooker., In a large skillet, cook and crumble beef and sausage with onion and garlic over medium-high heat until no longer pink, 7-9 minutes; drain. Spoon over cabbage; top with tomato mixture., Cook, covered, on low until cabbage is tender and flavors are blended, 5-6 hours. If desired, serve with rice and sprinkle with parsley.Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

HEARTY CABBAGE ROLL SOUP

Steps:

• Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
• Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
• Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.

CABBAGE ROLL SOUP

Steps:

• Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.