Cabbage Roll Soup



Cabbage Roll Soup

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1 tablespoon neutral oil

1 stalk celery, diced

1 carrot, diced

3 cups diced cabbage

23 cups leftover pasta sauce (meat sauce)

2 tablespoons brown sugar

1 teaspoon dried thyme

4 cups beef stock

1/2 cup white rice

Salt and Pepper (to taste)


Heat oil in a soup pot over medium heat.

Add celery and carrots and cook for 5 minutes.

Stir in diced cabbage, pasta sauce, brown sugar, thyme, and beef stock.

Cover and simmer for 20 minutes.

Add white rice and reduce heat to low.

Cook for 15 minutes, stirring occasionally, until rice is cooked through.

Season with salt and pepper.

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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