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Cabbage Roll Soup with Kale

Nutritious kale studs this soup recipe that hasĀ  an authentic cabbage roll flavor.

Serves 8


  • 1 (10 oz) bag Cut ‘N Clean Greens Kale
  • 1 lb lean ground beef
  • 1 onion, chopped
  • 3 1/2 cups water
  • 3 (14.5 oz) cans low-sodium beef broth
  • 1 (28 oz) can crushed tomatoes with Italian herbs
  • 1 (1 lb) package shredded cabbage
  • 1 cup sliced carrot
  • 1/2 cup sliced celery
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1/2 tsp dried dill
  • 1/4 tsp ground pepper
  • A few squirts hot pepper sauce (such as Tabasco)
  • 2 Tbsp brown sugar
  • 1/2 cup uncooked white rice
  • Garnish: Grated Romano or Parmesan cheese


In a large stockpot, brown ground beef with chopped onion. Add all other ingredients except kale, rice and cheese to the pot. Bring to a boil, reduce heat to lowest, cover and cook about 2 hours. Stir once or twice during cooking time. Add kale and rice, stirring well to submerge. Cover and simmer for 30 minutes.

Taste soup and adjust salt to your liking; soup is deliberately under salted to allow for individual preference.

Serve in soup bowls, and sprinkle with grated cheese.