Stuffed Cabbage Soup
This Stuffed Cabbage Soup brings the flavors of classic stuffed cabbage rolls into a comforting, hearty soup. With ground beef, tender cabbage, rice, and a rich tomato-based broth, it’s the perfect balance of savory and filling.
This soup holds up well in the refrigerator and can even taste better the next day as the flavors continue to meld.
It’s perfect for a cozy lunch or dinner, especially during colder months. Enjoy!
Servings
8
Ready In:
30 mins
Calories:
264 Cal
Good For:
Lunch,Dinner
Ingredients
- 1 lb ground beef
- ¼ tsp pepper
- ½ tsp salt
- 1 yellow onion – chopped
- 2 Tbsp butter
- ½ head cabbage – cut into 2” chunks
- 1 – 6oz can tomato paste
- 3 c water
- 1 – 8oz can diced tomatoes – not drained
- 3 c beef broth (chicken or vegetable can be substituted)
- 1 Tbsp Italian seasoning
- 2 c rice – *cooked (1 c uncooked rice = 2 c cooked)
Directions
Step 1. In a large pot over medium high heat add the ground beef, onion, salt and pepper.
Cook until beef is done and onions are translucent. Drain and set aside. In same pot, add 2 Tbsp butter and cabbage. Cook for approx. 5 minutes. Stir in tomato paste, and cook for another 5 minutes. Add the ground beef and onion back to the pan.
Step 2. Add in the water, beef stock, diced tomatoes, and Italian seasoning. Let simmer for
15-20 minutes. Add in rice before serving. Add salt and pepper to taste.
Chefs Note: You can substitute 1 teaspoon beef base per cup of water for broth. (1 tablespoon base to 3 cups of water)
Rice can be cooked beforehand, while you’re making the soup base, or even if you
have some leftovers!
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