Description

This Stuffed Cabbage Soup is a hearty favorite that features cabbage, ground beef, and rice. It’s the soup version of your favorite cabbage rolls, offering all the classic flavors in a cozy, easy-to-make one-pot meal.

Ingredients

Scale

1 tablespoon olive or avocado oil
1 1/2 pounds ground beef (85% lean)
1 onion, diced
1 green bell pepper, diced
1 small head of cabbage, cored and coarsely chopped
1 28-ounce can of crushed tomatoes
6 cups beef stock or broth
1 bay leaf
1 teaspoon dried dill
2 teaspoons paprika
1 dash Worcestershire sauce
1/2 cup uncooked rice
Vegetable juice or water to thin if necessary
Salt and pepper to taste

Instructions

Step: In a large stock pot or Dutch oven, heat oil over medium heat.
Step: Add ground beef, onion, and bell peppers, seasoning with salt and pepper.
Step: Cook until the beef is browned and vegetables are soft and slightly golden.
Step: Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika, and Worcestershire sauce.
Step: Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes until the cabbage is tender.
Step: Add rice and simmer for another 30 minutes.
Step: Thin with vegetable juice or water if the soup is too thick, and season to taste with salt and pepper.

Notes

Store leftovers in the refrigerator for 2-3 days or freeze in an airtight container for up to 3 months. For a vegetarian option, you may substitute the beef with plant-based crumbles and use vegetable broth.

Prep Time: PT30M
Cook Time: PT1H15M
Category: Soup
Method: Stovetop
Cuisine: Eastern European inspired

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 9 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 24 g
Cholesterol: 75 mg

Keywords: cabbage, cabbage rolls, golabki, golumpki, Polish, stuffed cabbage, tomatoes