Description
This stuffed cabbage soup is a simplified, comforting version of the classic stuffed cabbage rolls. It’s packed with tender cabbage, hearty ground meat, rice, and a rich tomato-based broth, bringing together all the flavors of stuffed cabbage rolls without the labor-intensive preparation. This one-pot meal is perfect for cold winter days and is a family favorite, thanks to its savory, filling, and wholesome nature. With easily customizable ingredients, this soup can also be adapted for various dietary needs.
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 1½ pounds ground beef (85% lean)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 small head of cabbage, cored and coarsely chopped (or 2 bags of pre-shredded coleslaw)
- 1 (28-ounce) can crushed tomatoes
- 6 cups beef stock or broth
- 1 bay leaf
- 1 teaspoon dried dill weed
- 2 teaspoons paprika
- Dash of Worcestershire sauce
- ½ cup uncooked rice
- V8 juice or water (to thin the soup, if needed)
- Salt and pepper, to taste
Instructions
1️⃣ Cook the beef and vegetables:
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the ground beef, onion, and diced green bell pepper. Season with a generous pinch of salt and pepper. Cook until the beef is browned and the vegetables are soft and slightly golden, about 7-10 minutes.
2️⃣ Add cabbage and broth:
Stir in the chopped cabbage, crushed tomatoes, beef stock, bay leaf, dill weed, paprika, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup simmer uncovered for about 45 minutes, or until the cabbage is tender.
3️⃣ Cook the rice:
Add the uncooked rice to the soup, stirring well. Continue simmering the soup for another 30 minutes, or until the rice is fully cooked and tender.
4️⃣ Adjust the consistency:
If the soup becomes too thick during cooking, thin it out by adding V8 juice or water to reach your desired consistency.
5️⃣ Season and serve:
Taste the soup and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Notes
- Serving suggestions: This soup pairs well with crusty bread or a side salad for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a little water or broth if needed.
- Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. Defrost in the fridge overnight and reheat on the stovetop.