Stuffed Cabbage Soup
A hearty and comforting soup that captures the classic flavors of stuffed cabbage rolls in a simplified, warm bowl.
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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Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.