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Cabbage Roll Soup

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A hearty Dutch oven cabbage roll soup made with hot Italian sausage, onion, garlic, chopped cabbage, tomato sauce, beef bone broth, instant rice, dill, buttery garlic seasoning, and sour cream for serving.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method Video

Ingredients
  

  • 2 lbs hot Italian sausage
  • 1 onion, diced
  • minced garlic
  • 1 head cabbage, chopped
  • 1 large can tomato sauce
  • garlic salt, to taste
  • black pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • Kinder’s Buttery Garlic & Herb Seasoning, to taste
  • dill, to taste
  • 4 cups Kettle & Fire Beef Bone Broth
  • 1 cup instant rice
  • sour cream, for serving

Method
 

  1. Add the hot Italian sausage to a Dutch oven over medium heat. Cook and break it apart until it is browned and cooked down.
  2. Add the diced onion and cook until it begins to soften.
  3. Add the minced garlic and cook for another minute.
  4. Add the chopped cabbage and the large can of tomato sauce.
  5. Season with garlic salt, black pepper, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, and dill.
  6. Pour in 4 cups of Kettle & Fire Beef Bone Broth and stir everything together.
  7. Cover the Dutch oven and let the soup cook for about 45 minutes, or until the cabbage is nice and tender.
  8. Stir in 1 cup of instant rice, cover again, and cook for another 10 minutes.
  9. Serve the cabbage roll soup hot with a dollop of sour cream on top.

Video

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