Description
Stuffed Cabbage Soup combines all the comforting flavors of traditional stuffed cabbage rolls into a hearty, easy-to-make soup. This delicious dish features tender cabbage, lean ground beef and pork, tomatoes, and rice simmered in savory beef broth with aromatic herbs and spices for a warm and satisfying meal perfect for any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil (14 grams)
- ½ large onion, chopped
- 1 pound lean ground beef
- 1 pound lean ground pork
- 1 head of cabbage, chopped into small pieces (about 1 pound)
Liquids and Tomatoes
- 6 cups beef broth (48 ounces)
- 24 ounces diced tomatoes, undrained
- 24 ounces crushed tomatoes, undrained
Grains and Seasonings
- 1 cup uncooked white rice (200 grams)
- 1 tablespoon Worcestershire sauce (17 grams)
- 1 ½ teaspoons salt (9 grams)
- ½ teaspoon ground black pepper (2 grams)
- 1 teaspoon garlic powder (3 grams)
- 1 teaspoon chili powder (3 grams)
- 2 bay leaves
- 2 sprigs fresh thyme, snipped
Instructions
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chopped half onion and sauté for about 2 minutes until the onions are soft and translucent.
- Cook and Brown Meat: Add 1 pound of lean ground beef and 1 pound of lean ground pork to the pot. Cook the meat while crumbling it with a spoon until it is no longer pink throughout. Drain off any excess fat to keep the soup lean.
- Combine Ingredients and Simmer: Add 6 cups of beef broth, 24 ounces of diced tomatoes (with their juice), 24 ounces crushed tomatoes (with juice), 1 cup uncooked white rice, 1 tablespoon Worcestershire sauce, 1 ½ teaspoons salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 2 bay leaves, 2 sprigs of fresh thyme, and the chopped cabbage to the pot. Stir well to combine all ingredients.
- Cook the Soup: Bring the soup to a low boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 25 to 30 minutes, or until the rice is tender and the cabbage is cooked through and tender.
- Finish and Serve: Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning if necessary. Ladle the soup into bowls and enjoy it hot for a comforting meal.
Notes
- You can adapt this recipe for slow cooker or Instant Pot by following specialized instructions not detailed here.
- The nutrition facts are based on the soup being divided into 12 servings, each serving approximately 1/12th of the total soup volume.
- Ingredient brands and variations will affect nutritional contents, so consider consulting a nutritionist for precise dietary information.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 220
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
