As a young girl, I can remember my mother making cabbage rolls on a pretty regular basis. I come from a german, Polish, and Hungarian family so food like this was sort of a staple in my house. I loved eating these cabbage rolls! My sisters would often only eat the insides and toss the cabbage leaf away but I always ate the cabbage. To me, the cabbage was the best part and my mother knew just how to cook it. It was never slimy or to wilted. Moms always know best, don’t they?
This recipe for cabbage roll soup is “souper” easy to make and it tastes just like freshly baked cabbage rolls. I can’t get over how identical this soup tastes to the real thing! It’s filled with everything you know and love about the classic casserole. Enjoy!
Recipe courtesy of Tuilelaith.
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Quick Tip: Core and slice one medium-sized cabbage for this recipe.
