My oldest brother, Isaac, is pretty adventurous when it comes to cooking and food in general. He loves trying new things and he loves coming up with unique and/or new recipes. The family likes to give him a hard time for liking weird things, but honestly, his creations are amazing!! A few weeks ago he told me about a new soup he had created called, Cabbage Roll Soup. Oh my goodness… I can’t begin to tell you how lip-smacking good this soup really is!
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At first, I was pretty hesitant to make Isaac’s Cabbage Roll Soup. Mainly because I had tried making actual cabbage rolls from a recipe I found on Pinterest. Let me tell ya… my cabbage rolls did not turn out well at all! In fact, I threw the whole meal away, then I threw away the recipe and deleted the pin off my Pinterest account.
However, looking back, I have to take full blame for that recipe flop and am no longer hostile toward that particular Pinterest pin. I now understand that my cabbage rolls didn’t turn out right because I used deer meat and swapped out other ingredients that I shouldn’t have. Note to self: Don’t Do That Again!
Now back to our conversation about soup.
So, basically, Isaac talked me into making his Cabbage Roll Soup. He described it as, quote-unquote, “Not bad.”
Pshhhh… NOT BAD???? This soup is AMAZING!!! Wow! It’s SO flavorful! Hmm… Maybe I’m just a better cook? (Said the younger sister to her older brother! Hee Hee!)
Cabbage Roll Soup is LOADED with veggies and therefore it’s super healthy, nutritious, and naturally gluten-free!
I like to make Cabbage Roll Soup in my crockpot (which is yet another awesome thing about this recipe). Throw it together, walk away and let the crockpot work its magic! My day isn’t spent babying a meal in the kitchen for hours. Yay!
Although this recipe is naturally gluten-free, it can also become a vegetarian dish! Simply omit the sausage and use vegetable broth in place of chicken broth.
Here is what you’ll need:
- 1 lb. sausage
- 3/4 cabbage, sliced
- 3 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1/2 cup green onions, diced
- 1 small onion, diced
- 5 – 6 white button mushrooms
- 1 tbsp parsley
- 1/2 tbsp thyme
- 45 oz tomato juice (canned or fresh tomatoes)
- 1 zucchini, sliced
- 5 cups chicken broth
- 3 cups wild rice, cooked and drained
Add cooked meat, veggies, spices, broth, tomato juice to a crockpot. Cook on low setting for 4 to 6 hours. Serve over wild rice.
This fabulous soup also makes tasty leftovers and is definitely going into our rotation of meals!
More great recipes by Isaac: