Stuffed Cabbage Soup
Stuffed Cabbage Soup is a full meal in one pot that combines all of the flavors and comfort of cabbage rolls into a simple-to-make soup
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil not extra virgin
- 1 lb (450 g) ground beef lean
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- ½ small head green cabbage diced, about 4 cups
- 1 14 ounce can (395 g) chopped tomatoes
- 1 15 ounce can (245 g) can tomato sauce or italian passata
- 6 cups (1440 ml) beef broth
- 1 tablespoon (15 ml) worcestershire sauce
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- ½ cup (100 g) uncooked rice I used white long grain rice - or 1 ½ cooked rice of choice
Instructions
- In a large Dutch oven, heat olive oil, add the ground beef, season with salt and pepper and cook stirring it and breaking it apart with a wooden spoon until no longer pink. Drain fat if needed.
- Add the onion, and cook for three minutes, or until softened.
- Add the garlic and cook for 30 seconds.
- Pour in the canned tomatoes, tomato sauce, and beef broth. Scrape up any bits stuck to the bottom of the pot with a wooden spoon.
- Then add the chopped cabbage, Worcestershire Sauce, Italian seasoning, paprika, and bay leaf to the pot. Stir and bring to a simmer. Add the uncooked white rice.
- Cover and simmer for 20 minutes, or until the rice is tender and the cabbage is cooked to your liking. Remove the bay leaf.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- Cut the cabbage into bite-sized pieces. You want the leaves to fit easily inside of a soup spoon!
- You can cook the rice in the soup, or cook it separately and add it in at the end. If you decide to use something other than white rice, I suggest pre-cooking it since different grains will take longer to cook.
- Save time by using leftover beef or rice that you already have cooked in the fridge!
- You can also prepare the ground beef mixture the night before, then just assemble the rest of the ingredients when it's time to make dinner.
- Try different proteins: Replace the ground meat with ground chicken, turkey, or sausage.
- Add more veggies: Try diced carrot, sauteed mushrooms, or green bell pepper.
- Make it low-carb: Leave out the rice and try this soup with cauliflower rice or buckwheat instead!
- Fridge Storage: You can store leftover cabbage soup in the fridge for up to four days. Reheat it on the stove over low heat as needed.
- Freezer Storage: You can also freeze this soup for up to 2 months. I suggest leaving out the rice and making it fresh when you reheat the soup later.
Nutrition
Calories: 364kcal | Carbohydrates: 31g | Protein: 22g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1181mg | Potassium: 1362mg | Fiber: 6g | Sugar: 10g | Vitamin A: 707IU | Vitamin C: 69mg | Calcium: 126mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/stuffed-cabbage-soup/