Stuffed Cabbage Roll Soup with Sauerkraut and Macaroni

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.2
  • Total Fat: 6.3 g
  • Cholesterol: 21.3 mg
  • Sodium: 3,340.7 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 7.8 g

View full nutritional breakdown of Stuffed Cabbage Roll Soup with Sauerkraut and Macaroni calories by ingredient


Introduction

I had leftover sauerkraut from New Years and since I love cabbage rolls I decided to see if I could create a soup using the same ingredients that I use in my rolls. Turned out really good. I had leftover sauerkraut from New Years and since I love cabbage rolls I decided to see if I could create a soup using the same ingredients that I use in my rolls. Turned out really good.
Number of Servings: 8

Ingredients

    3 cups sauerkraut
    1 large can diced or canned tomatoes
    1 can beef broth
    1/2 lb ground beef
    1/2 cup brown sugar (or less as you desire)
    Salt to taste
    1.5 tablespoons cider vinegar
    1/2 cup elbow macaroni

Directions

Drain sauerkraut while browning ground beef. Transfer to pot and add all ingredients except macaroni. Bring to boil and then cover and simmer for 15 minutes. Add macaroni and cook until macaroni is done (around 7 minutes).

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DSTONEKING.