Mexican Cabbage Roll Soup Recipe

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Mexican Cabbage Roll Soup Recipe
Mexican Cabbage Roll Soup Recipe photo by Taste of Home
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Mexican Cabbage Roll Soup Recipe

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I love sharing our humble and hearty soup made with beef, cabbage and green chilies. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 6 cups chopped cabbage (about 1 small head)
  • 3 cans (4 ounces each) chopped green chilies
  • 2 cups water
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons minced fresh cilantro
  • Pico de gallo and reduced-fat sour cream, optional

Directions

In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan.
In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chilies, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 6 servings (2 quarts).
Originally published as Mexican Cabbage Roll Soup in Simple & Delicious October/November 2016

Nutritional Facts

1-1/3 cups (calculated without optional toppings): 186 calories, 9g fat (3g saturated fat), 49mg cholesterol, 604mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 6 cups chopped cabbage (about 1 small head)
  • 3 cans (4 ounces each) chopped green chilies
  • 2 cups water
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons minced fresh cilantro
  • Pico de gallo and reduced-fat sour cream, optional
  1. In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan.
  2. In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chilies, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 6 servings (2 quarts).
Originally published as Mexican Cabbage Roll Soup in Simple & Delicious October/November 2016

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Reviews forMexican Cabbage Roll Soup

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meaganteal User ID: 814898 258036
Reviewed Dec. 12, 2016

"This is a good start to what could be a great recipe. The problem is there aren't enough spices or flavor in the dish. When I make any type of cabbage, I season it very well while cooking. This recipe only calls for onion while it is cooking. I would recommend layering flavors on the cabbage, then adding your beef, with the additional flavors."

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