When the weather turns chilly and your soul craves something warm and hearty, nothing quite hits the spot like a steaming bowl of Stuffed Cabbage Soup. This recipe brilliantly combines the classic flavors of traditional stuffed cabbage rolls but simplifies the process into a cozy soup that warms you from the inside out. With its rich, savory broth and generous chunks of vegetables, this dish is sure to become a staple in your recipe rotation.
Why We Love This Stuffed Cabbage Soup Recipe
What makes this Stuffed Cabbage Soup so special? For starters, it’s a delightful blend of textures and flavors—tender cabbage, seasoned beef, and aromatic spices meld beautifully in a savory broth. You won’t just be enjoying a meal; you’ll be enveloped in an experience that feels warm and inviting.
The versatility of this soup also plays a big role in its appeal. You can easily adjust the ingredients based on your preferences or what you have on hand. It’s one of those comforting dishes that feels like a hug in a bowl. Plus, it’s an excellent way to get your daily dose of vegetables while also satisfying your cravings.
Ingredients for Stuffed Cabbage Soup
- 1 tablespoon olive or avocado oil
- 1 1/2 pounds ground beef (85% lean preferred)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 small head of cabbage, cored and coarsely chopped (or 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 (or Italian seasoning)
- 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 to taste
How to Make Stuffed Cabbage Soup Directions
Let’s dive into the cooking process to create this comforting bowl of Stuffed Cabbage Soup.
- Sautéing the Beef and Veggies: Start by heating a tablespoon of olive or avocado oil in a large stock pot or Dutch oven over medium heat. Once the oil is hot, add the ground beef, diced onion, and diced green bell pepper. As these ingredients cook, season them generously with salt and pepper to taste. This step is essential as it helps to build the foundational flavors of your soup.
- Brown Until Perfect: Cook the mixture until the beef is browned and no longer pink, and the vegetables become soft and slightly golden. This usually takes about 5 to 7 minutes. Stir occasionally to ensure everything cooks evenly.
- Incorporate the Cabbage and Tomatoes: Now it’s time to add the coarsely chopped cabbage to the pot. Pour in the 28-ounce can of crushed tomatoes along with the 6 cups of beef stock or broth. Toss in the bay leaf, dried dill (or Italian seasoning), paprika, and Worcestershire sauce. As these ingredients come together, you’ll start to experience the enticing aroma that signals a delicious meal is on its way.
- Bringing It to a Boil: Increase the heat to bring the mixture to a boil. Once it reaches that bubbling point, reduce the heat to low and let it simmer uncovered. You’ll want to allow it to simmer for about 45 minutes. This slow cooking will soften the cabbage beautifully, ensuring it’s tender but still maintains a bit of crunch.
- Adding the Rice: After the 45 minutes are up, stir in the uncooked rice. Allow the soup to simmer for another 30 minutes. The rice will cook and absorb some of the flavorful broth, making each spoonful even heartier.
- Thinning If Necessary: If your soup seems too thick as it cooks, don’t hesitate to thin it out with a little V8 juice or water. This isn’t just about consistency; it enriches the flavor of your soup.
- Final Seasoning: Before serving, make sure to taste your soup. Season it with salt and pepper as needed. This final step is crucial to ensure all the flavors are well-balanced.
How to Serve Stuffed Cabbage Soup
Serving Stuffed Cabbage Soup is as enjoyable as making it. Consider ladling the soup into deep, hearty bowls. This not only showcases the vibrant colors of the ingredients but also allows for generous servings. As you present this comforting dish, you can accompany it with a slice of fresh bread or a sprinkle of fresh herbs like parsley for an added touch of freshness.
For an elevated experience, consider pairing your soup with a light salad or some crusty bread to soak up the delicious broth. This combination guarantees a satisfying meal that hits all the right notes.
Expert Tips for Stuffed Cabbage Soup
- Choosing Your Meat: While ground beef is the star of this dish, feel free to switch it up with ground turkey or chicken if you’re aiming for a lighter option. Each variation will bring its unique flavor profile to your soup.
- Cabbage Options: If you’re pressed for time, using pre-shredded coleslaw mix is a great shortcut. It saves you from chopping and ensures the cabbage cooks evenly.
- Spice It Up: Don’t hesitate to experiment with additional spices or herbs! A pinch of red pepper flakes can introduce a lovely heat, while fresh herbs like basil or thyme can brighten the dish.
- Cook in Batches: This soup freezes beautifully! If you have leftovers, store them in airtight containers to enjoy as an easy meal later. Just be sure to leave a little headspace as the soup expands when frozen.
- Check for Doneness: Remember, the soup is meant to be hearty and filling. Make sure the rice is cooked through before you take it off the heat.
How to Store Stuffed Cabbage Soup
Once you’ve relished your delicious Stuffed Cabbage Soup, you might find yourself with some leftovers. To properly store it, allow the soup to cool before pouring it into airtight containers. Place the containers in the refrigerator where it can last for up to four days.
If you’re looking to keep it longer, consider freezing it. It can last in the freezer for up to three months. Just ensure you label the containers with the date so you can keep track of your stash!
Variations of Stuffed Cabbage Soup
One of the best aspects of this recipe is its adaptability. You can easily make adjustments based on your preferences or dietary needs:
- Vegetarian Version: Swap out the ground beef for lentils or a plant-based meat substitute. Use vegetable stock instead of beef stock, and you’ll have a delicious vegetarian version that doesn’t compromise on flavor.
- Additional Veggies: Feel free to incorporate other vegetables into your soup. Carrots, peas, or even zucchini can add texture and nutrition.
- Seasoning Swaps: If dill isn’t your favorite, consider using fresh thyme or oregano for a different flavor profile.
- Spicy Kick: If you enjoy a bit of heat, add diced jalapeños or a few dashes of hot sauce to spice things up.
Frequently Asked Questions about Stuffed Cabbage Soup
What makes Stuffed Cabbage Soup a great recipe?
Stuffed Cabbage Soup combines wholesome ingredients into a comforting and satisfying meal. It’s versatile, easy to make, and packed with flavors that appeal to all palates.
Can I make this soup ahead of time?
Absolutely! Stuffed Cabbage Soup is ideal for meal prep. You can make it ahead of time and store leftovers in the refrigerator or freezer for convenient future meals.
What can I serve with Stuffed Cabbage Soup?
Consider serving this soup with fresh bread, a crisp salad, or even some crackers. Each option complements the soup while adding different textures to your meal.
Can I customize the ingredients in this recipe?
Definitely! One of the beauties of this recipe is its flexibility. You can adjust the meat, herbs, and even include additional vegetables to make the soup your own.
How do I reheat the soup?
To reheat, simply place the soup in a pot over low heat, stirring occasionally until warmed through. If it’s too thick, add a splash of water or stock to reach your desired consistency.
Stuffed Cabbage Soup
Equipment
- Large Stock Pot or Dutch Oven
- Ladle
- Knife
Ingredients
- 1 Tbsp Olive or Avocado Oil
- 1.5 pounds Ground Beef 85% lean preferred.
- 1 medium Onion Diced.
- 1 medium Green Bell Pepper Diced.
- 1 small Head of Cabbage Cored and coarsely chopped (or 2 bags of pre-shredded coleslaw).
- 1 28 ounce Can Crushed Tomatoes
- 6 cups Beef Stock or Broth
- 1 leaf Bay Leaf
- 1 tsp Dried Dill Or Italian seasoning.
- 2 tsp Paprika
- Dash Worcestershire Sauce
- 1/2 cup Uncooked Rice
Instructions
- Heat oil in a large stock pot or Dutch oven over medium heat.
- Add ground beef, onion, and green bell pepper. Season with salt and pepper. Cook until the beef is browned and vegetables are soft, about 5-7 minutes.
- Add chopped cabbage, crushed tomatoes, beef stock, bay leaf, dill, paprika, and Worcestershire sauce. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for about 45 minutes.
- Stir in uncooked rice and simmer for another 30 minutes until the rice is cooked and has absorbed flavors.
- If the soup is too thick, thin it with V8 juice or water as needed.
- Taste and adjust seasoning with salt and pepper before serving.
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