Melissa’s Cabbage Roll Soup

Last evening I received an unexpected gift! Organic cabbages aplenty! My mind quickly started thinking about the things that I can create with these beautiful gems.

Today I decided upon a large pot of cabbage soup with #local grassfed organic beef.


  • Olive or Avocado oil (1-2 tbsp)
  • Diced onion (1 – 2)
  • Diced potatoes (2 medium)
  • Thin sliced celery – 3 stalks
  • Garlic – fresh or dried
  • Cabbage – sliced & diced 1 medium
  • Paprika – 1 tsp
  • Cayenne pepper – 1/2 to 1 tsp
  • Italian herbs – DIY blend of rosemary, thyme, savory, oregano, & basil – 2 tbsp +
  • Marinara sauce – 1/2 – 1 cup
  • Sea salt
  • Black pepper
  • Chicken or Beef stock
  • Ground beef – 1 lb
  • Brown Basmati Rice – 1/2 cup
Cover, & simmer!


  • In a large stock or crock pot – Sauté onions, potatoes, garlic, & celery until softened (approx 10 mins)
  • Add ground beef, & brown it
  • Add paprika, cayenne, & Italian seasoning
  • Stir in marinara sauce
  • Add stock to cover
  • Stir in cabbage & rice
  • Add water if necessary.
  • Season to taste with salt & pepper
  • Simmer until the rice & cabbage are completely cooked (45 mins + to allow flavours to blend)

I allowed mine to simmer for a couple of hours – and here’s the finished product! It tastes amazing!

Serve & enjoy!!

This soup is easy & hearty; guaranteed to fill the hunger gap.

Bonus Tip — It’s even better the next day! (**It tends to thicken over time so add more water or stock when reheating leftovers. It can be frozen for later use.)

I hope you give this a try – you won’t be disappointed!

Peace & Love,

Melissa xo


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