I had a head of cabbage in the fridge that needed to be made into soup and seeing it was super cold on Sunday, Cabbage Roll Soup sounded pretty good! I have not made real Cabbage Rolls for about 30 years so I really couldn’t remember what ingredients were involved. Google to the rescue.
I needed to make it Vegetarian so I could eat it too, but by all means, head on over to annaOlson for the original recipe. I left out the bacon and the ground beef.

2 Tablespoons Olive Oil
1 Onion, diced
1 stalk Celery, diced
1 Carrot, peeled and diced
1 pkg Just Like Ground Round
2 cloves Garlic, minced
6 cups Green or Savoy Cabbage, diced
2 (28 oz) tins Diced Tomatoes
1 Green Pepper, seeded and chopped
3 cups Vegetable Stock
1/4 cup Cider Vinegar
1 Tbsp Sweet Paprika
2 teaspoon Celery Salt
2 Bay Leaves
1/2 Brown Rice
Salt and Pepper, to taste
Sour Cream, garnish

In a large, heavy-bottom soup pot heat olive oil over med-high heat.
Add and cook onion for about 3 minutes.
Stir in diced celery and carrot; cook for another 5 minutes.
Stir in Just Like Ground Round; and garlic and cook for another minute or two.
Stir in the cabbage and add the tomatoes, diced green pepper,  stock, vinegar, paprika, celery salt, bay leaves and rice.
Cover the pot and bring it to a boil.
Reduce heat to a gentle simmer and cook until the rice is fully cooked, about 40 minutes.
Season with salt and pepper to taste.
Remove the bay leaves and serve, garnished with a dollop of sour cream

* I grilled some chicken breasts, chopped one up and topped my husbands soup with it.

* I used my Food Processor to slice the celery, carrot and cabbage

* Next time I will add a Tablespoon or two of Tomato Paste