Mexican Cabbage Roll Soup

Soup’s on in the Welcher household.

Too bad it’s 60 degrees outside.

Our soup weather lingers somewhere between two days and a week, usually in January or February. Sure, we’ll get cold for a few days after that—but nothing like normal winter forecasts for people living north of the Mason-Dixon line.

I’ll still eat a bowl of soup even if it’s 80 degrees outside (okay, maybe a bowl of gazpacho). I like throwing everything in one pot and seeing what comes out of it. There’s been a few sidesteps and mistakes made (putting WAY too many eggs in an egg drop soup, for instance), but most of the time you can catch me slurping on the same soup for days. Maybe even weeks. Honestly, I eat food way past its prime date, and it’s probably a miracle I haven’t food poisoned myself.

Cabbage roll soup is a favorite of mine. It’s everything I like about the classic cabbage roll without all the hassle of cooking and stuffing the leaves. Of course, this version nixes the rice—but this version also nixes the blandness cabbage roll soup can somtimes bring with it. By making it Mexican-style, you get all that spicy goodness and flavor you wouldn’t typical get with a boring cabbage soup.

The best part has to be topping it with sour cream, pico, and cilantro. Swirl those babies into your bowl and you’ve got this delicious soup dinner fit for a king. You’ll never be cold again. Well, maybe.

Enjoy!

Mexican Cabbage Roll Soup

• Servings: 8-10
• Time: 40 mins
• Difficulty: Easy
• Print

Spicy, savory soup with meat, cabbage, green chiles and toppings.

Ingredients

• 1 lb. ground beef or turkey
• salt & pepper
• 1 tsp. cumin
• 1 tsp. oregano
• 1/2 tsp. cayenne
• 1 onion, diced
• 2 cloves garlic, minced
• 1 TBS. olive oil
• 1 small head cabbage, chopped
• 1 cup diced green chiles (about 3 small cans)
• 3 cups beef broth
• 1-2 cups water
• 1/2 cup minced fresh cilantro
• Sour cream & pice de gallo, for topping

Directions

1. Heat large pot over medium high heat. Add beef, salt, pepper, cumin, oregano, and cayenne and cook, breaking up with a spoon, until browned. Drain and set meat aside.
2. Add oil to pot and heat over medium high heat. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook for 1 more minute before adding cabbage and green chiles. Stir and cook until cabbage gets soft, about 4-5 minutes.
3. Pour in beef broth and add water (enough to make a soup). Bring mixture to a bowl, then reduce to a simmer, cover and cook for 10-15 minutes. Stir in cilantro and remove from heat.
4. Serve each bowl topped with sour cream and pico de gallo.

Step-By-Step Instructions

Heat large pot over medium high heat. Add beef, salt, pepper, cumin, oregano, and cayenne and cook, breaking up with a spoon, until browned. Drain and set meat aside.

Add oil to pot and heat over medium high heat. Add onion and cook until soft, about 3-4 minutes.

Add garlic and cook for 1 more minute before adding cabbage and green chiles. Stir and cook until cabbage gets soft, about 4-5 minutes.

Pour in beef broth and add water (enough to make a soup). Bring mixture to a bowl, then reduce to a simmer, cover and cook for 10-15 minutes. Stir in cilantro and remove from heat.

Serve each bowl topped with sour cream and pico de gallo.