Making traditional cabbage rolls from scratch can be daunting, but not with this one-pot soup version! A dish full of your favourite flavours using just a fraction of the traditional prep time!? Say no more! Let’s dive into this recipe.

This recipe makes approximately 6-8 servings.

Ingredients

2 tsp olive oil

1 lb ground chicken

1 yellow onion, finely diced

1 sweet red pepper, diced

1 cup cremini mushrooms, diced

2 cloves garlic, minced

5 cups chopped green cabbage

2 medium carrots, peeled and shredded or quartered and sliced

8 oz canned diced tomatoes or 3 fresh diced roma tomatoes

16 oz tomato sauce

4 cups chicken broth

1/2 cup basmati rice

1 bay leaf

2 tbsp brown sugar

1 tsp paprika

1 tsp thyme

1 tsp parsley

Salt and pepper to taste

Sour cream (optional)

Directions

1. In a large pot over medium high heat, heat olive oil. Once hot, add the ground chicken and cook until browned and no pink remains, around 4-5 minutes. Season with salt and pepper.
2. Add the onion, peppers, and mushrooms and let cook for about 3-5 minutes until softened.
3. Add the garlic and cook for 1 minute until fragrant.
4. Add the cabbage, carrots, diced tomatoes, tomato sauce, chicken broth, rice, bay leaf, brown sugar, paprika, and thyme to the pot. Season with salt and pepper.
5. Heat on high and reduce to simmer uncovered for 25 minutes. Remove bay leaf and discard.
6. Divide into bowls and dollop sour cream on top (optional). Finish with parsley and enjoy!

And there you have it, a classic comforting cabbage creation (say that 5 times fast). With no pre-boiling, filling, wrapping, and baking, and more time for eating, I hope you love this one-pot meal as much as I do. Let me know if you gave it a try in the comments below!

Written by: Rachel Davidson-Evans, BSc

Reviewed by: Atheana Brown RD