Keep It Simple (Or Dress It Up)
Honestly, most nights I just grab a ladle, serve it straight from the cooker, and sit down with a big hunk of bread. But once in a while, I do like to jazz things up:
A dollop of sour cream on top makes it extra creamy and just a tiny bit decadent
If you’re in the mood for hearty, double the rice and you’ve got something more like a stew
A sprinkle of fresh parsley (or even dill) takes the look—and the flavor—up a notch
The beauty is, you make this yours. If you like a little heat, stir in some chili flakes. Want it even more filling? Toss in some white beans for extra protein. This soup doesn’t get fussy about your tweaks—it just gets tastier.
Why You’ll Make This Again. And Again.
Some recipes you try once, and then…well, you move on. Not this one, if my kitchen is any indication.
I guarantee this cabbage roll soup will find its way into your routine, and here’s why:
It’s affordable: You’d be amazed how far a pound of ground meat and some humble cabbage can go.
It’s forgiving: Overcooked it a bit? Forgot to grab parsley? It’s still delicious. Truly hard to mess up (which is wonderful when you’re running on autopilot).
It’s freezer-friendly: Make a double batch, pop half in the freezer, and future-you will send present-you a thank-you note.
It’s kid-friendly: Even my pickiest eaters don’t mind the cabbage when it’s part of a big, tomatoey, beefy bowl. Go figure.
But most of all, it just feels right. These days, I say: let’s not take that kind of comfort for granted.
So next time you find yourself peering into a nearly empty fridge or you’re just feeling a little chilly and uninspired, remember—there’s no need to roll a thing. Just a slow cooker, a few basic groceries, and maybe some fuzzy socks.
The soup does all the heavy lifting from there.
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