Stuffed Cabbage Soup Recipe
Stuffed Cabbage Soup recipe that tastes just like the stuffed cabbage rolls, but done in one pot and in less than 45 minutes. This dish freezes well and is a great way to feed a crowd.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 pound ground beef *
- 1 teaspoon cumin
- 1 tablespoon paprika
- 2 cloves of garlic minced
- 8 oz. tomato sauce
- 1 28 ounce can diced tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon honey or granulated, cane or brown sugar
- 3 cups homemade chicken stock
- 3 cups water
- 1 medium-sized head of cabbage approximately 6-7 cups, cored and sliced thinly
- ½ cup white rice
- 1 tablespoon apple cider vinegar or white wine vinegar
- ¼ cups fresh Italian parsley chopped - more as garnish
Instructions
- Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
- Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.
- Stir in garlic and cook for 30 seconds.
- Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
- Pour in the stock and water. Stir in the cabbage and rice.
- Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium, and let it simmer for 25-30 minutes or until rice is fully cooked and cabbage is tender to your liking. Be sure to stir it a few times during the cooking process.
- Right before serving, stir in the vinegar and parsley. Taste for seasoning and add more if ncessary.
- Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.
Video
Notes
- Yields: This recipe makes a big pot of soup (7-8 cups) ideal for 6 servings. The nutritional values below are per serving.
- Meat: If you want to switch things up, you can substitute ground beef with ground turkey or ground chicken. While they taste slightly different, I like both versions.
- Liquid: I love using a blend of chicken stock and water as the cooking liquid for this recipe. While chicken stock adds depth of flavor, I find that incorporating some water helps balance the richness, creating a lighter and more enjoyable dish. Of course, if you prefer a richer flavor profile, you can certainly omit the water and use all chicken stock.
- A very forgiving recipe: I used a medium-sized green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have a bit more cabbage, add in a little bit more liquid and vice versa.
- Freezing: This dish freezes well. If you have leftovers, feel free to put them in an airtight container and freeze them for up to two months. A day before you want to serve, thaw them in the fridge overnight.
- Reheating: Place the thawed soup in a large pot and reheat it on the stove. The soup thickens as it sits, so you may need to add 1-2 cups of additional stock or water. Also, be sure to taste for seasoning and adjust it as necessary.
Nutrition
Calories: 449kcal | Carbohydrates: 43g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 1053mg | Potassium: 886mg | Fiber: 8g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 66mg | Calcium: 128mg | Iron: 4mg
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