Stuffed Cabbage Soup
Making a hearty and comforting Stuffed Cabbage Soup is the perfect way to warm up on a chilly evening. This dish captures the essence of classic stuffed cabbage rolls but in a convenient soup form, combining tender cabbage, savory beef, and rich tomato flavors. Whether you’re looking for a satisfying family dinner or meal prep for the week ahead, this recipe delivers both taste and convenience, making it a standout choice for any occasion.
Why You’ll Love This Dish
This Stuffed Cabbage Soup is a game-changer in many kitchens for several reasons. First off, it’s quick and budget-friendly, making it an ideal choice for busy weeknights. The combination of beef, cabbage, and rice creates a filling meal that will leave everyone satisfied without breaking the bank. Plus, it’s a great way to sneak in vegetables for the kids, all while delivering big flavors that even picky eaters can appreciate.
“This soup is incredible! It tastes just like my grandma’s stuffed cabbage rolls but is way easier to make. Perfect for those cold nights!” — Emily, a happy home cook.
How This Recipe Comes Together
To create this delicious soup, you’ll follow a straightforward process. Start by sautéing ground beef with onions and garlic, then load in the veggies and let everything simmer together beautifully. In just about 30 minutes, you’ll have a big pot of this savory soup ready to serve your family!
- Sauté the beef and aromatics.
- Add the chopped cabbage and green pepper.
- Combine all remaining ingredients and let them simmer.
- Finish with fresh herbs for a burst of flavor.
What You’ll Need
Gather these ingredients to whip up your flavorful Stuffed Cabbage Soup:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt and pepper (to taste)
- 1 small onion (chopped)
- 2 cloves garlic (grated)
- 4 cups green cabbage (chopped)
- 1 small green pepper (seeded and chopped)
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 15 ounces canned diced tomatoes (with juices)
- 30 ounces canned tomato sauce (two 15-ounce cans)
- 1/2 cup long grain white rice
- 1 teaspoon fresh thyme (finely chopped)
- 3 tablespoons fresh parsley (chopped)
- 1 1/2 tablespoons brown sugar
Feel free to use ground turkey or chicken instead of beef for a lighter option, or swap in vegetable broth for a vegetarian version.
Step-by-Step Instructions
- Peel away and discard the first few outer leaves of the cabbage. Chop the inner portion, setting the core aside.
- Heat the olive oil in a large pot over medium heat. Add the ground beef and season with salt and pepper. Cook for about 5 minutes, breaking up the meat until it’s no longer pink.
- Stir in the chopped onion, grated garlic, chopped cabbage, and green pepper. Season again with a pinch of salt and pepper, continuing to cook for 2-3 minutes until the onions are softened.
- Fold in the beef stock, Worcestershire sauce, diced tomatoes (with all their juices), tomato sauce, long grain rice, and finely chopped thyme.
- Cover the pot, bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the rice and vegetables are tender.
- Stir in the brown sugar and parsley, then taste and adjust seasoning with salt and pepper as needed. Serve the soup hot.
Best Ways to Enjoy It
Serving this Stuffed Cabbage Soup is almost as delightful as making it! Ladle the soup into big bowls and garnish with a sprinkle of fresh parsley for a pop of color. Pair it with crusty bread or a light salad to round out the meal. It’s also delicious with a dollop of sour cream or a sprinkle of grated cheese on top, adding a creamy contrast to the hearty broth.
Storage and Reheating Tips
To keep your leftovers fresh, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 4 days. If you’d like to freeze a batch, ensure it’s in a freezer-safe container, and it should last for up to 3 months. When reheating, you may need to add a splash of stock or water to loosen the soup up as the rice tends to absorb liquid over time.
Helpful Cooking Tips
- For extra flavor, consider browning the beef with a bit of smoked paprika or Italian seasoning.
- If you’re short on time, opt for pre-chopped veggies or even frozen cabbage, which saves some prep time.
- Always taste and adjust your seasoning at the end of cooking. Sometimes a sprinkle more of salt or a pinch of pepper can elevate the flavors significantly.
Creative Twists
Don’t be afraid to experiment with this recipe! You can introduce different spices like cumin for a Mexican flair or add other veggies like carrots and celery for extra nutrition. For a heartier version, consider adding some beans or even swapping out the rice for quinoa or cauliflower rice for a low-carb option.
FAQs
What is the prep time for this soup?
The total prep and cooking time for Stuffed Cabbage Soup is about 30-40 minutes.
Can I make this recipe in advance?
Yes! This soup keeps well in the fridge and flavors often improve after a day. Just reheat when ready to serve.
Is it possible to substitute the beef?
Absolutely! Ground turkey or lentils can be great substitutes for a lighter or vegetarian version.
How do I prevent the soup from becoming too thick?
If you find the soup thickening too much as it sits, just add a little beef stock or water when reheating to get your desired consistency.
With its hearty ingredients and comforting flavors, Stuffed Cabbage Soup is sure to become a favorite in your home. Enjoy this satisfying and straightforward dish!
Stuffed Cabbage Soup
Ingredients
Method
- Peel away and discard the first few outer leaves of the cabbage. Chop the inner portion, setting the core aside.
- Heat the olive oil in a large pot over medium heat. Add the ground beef and season with salt and pepper. Cook for about 5 minutes, breaking up the meat until it's no longer pink.
- Stir in the chopped onion, grated garlic, chopped cabbage, and green pepper. Season again with a pinch of salt and pepper, continuing to cook for 2-3 minutes until the onions are softened.
- Fold in the beef stock, Worcestershire sauce, diced tomatoes (with all their juices), tomato sauce, long grain rice, and finely chopped thyme.
- Cover the pot, bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the rice and vegetables are tender.
- Stir in the brown sugar and parsley, then taste and adjust seasoning with salt and pepper as needed. Serve the soup hot.
