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
Scale
- 1 tablespoon olive or avocado oil
- 1 1/2 pounds ground beef (I like to use 85% lean)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 small head of cabbage, cored and coarsely chopped (or use 2 bags of pre-shredded coleslaw)
- 1 28–ounce can of crushed tomatoes
- 6 cups beef stock or broth
- 1 bay leaf
- 1 teaspoon dried dill weed
- 2 teaspoons paprika
- Dash of Worcestershire sauce
- 1/2 cup uncooked rice
- v8 juice or water to thin the soup if it gets too thick
- Salt and Pepper
Instructions
- In a large stock pot or Dutch oven, heat oil over medium heat. Add ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper. Cook until beef is browned and cooked through and vegetables are soft and slightly golden.
- Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 45 minutes, or until cabbage is just tender.
- Add rice and simmer for another 30 minutes.
- If the soup is too thick, thin it down with v8 juice or water
- Season to taste with salt and pepper.
Notes
- Cabbage: Green cabbage is typically used in this recipe for its hearty texture and flavor. However, if you want a more delicate texture, Savoy cabbage is a great alternative. Napa cabbage can also work for a slightly sweeter, softer taste.
- Meat: Traditionally, ground beef and pork are used for a richer, more flavorful broth. For a leaner option, ground turkey or chicken can be substituted. If you prefer a vegetarian version, use plant-based meat alternatives or add more vegetables and legumes for texture.
- Rice: White rice adds bulk and a mild flavor, but you can substitute brown rice for a whole-grain option. If you’re following a low-carb or keto diet, cauliflower rice works perfectly as a substitute.
- Tomatoes: Canned crushed tomatoes are commonly used, but you can also use fresh diced tomatoes or tomato sauce. The acidity from the tomatoes balances out the richness of the meat and adds brightness to the soup.
- Broth: Beef broth is ideal for a robust, savory flavor, but chicken or vegetable broth can be used if preferred. For a richer broth, you can add a tablespoon of tomato paste or even a splash of red wine.
- Seasoning: Garlic, onions, paprika, salt, and pepper are essential seasonings. Adjust according to taste, and feel free to experiment with other herbs like thyme, dill, or parsley for additional flavor complexity. If the soup is too acidic, add a teaspoon of sugar or honey to balance the flavors.