Stuffed Cabbage Soup – My Recipes

I love the ideas I get from MyRecipes, and this one just may be my favorite!  I LOVE Golabki (stuffed cabbage), and discovering I can have it in soup form made my day.  For this recipe, I used our 8-Qt. Brilliance Nonstick Stock Pot:

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Let’s jump right in!

Ingredients

  • 1 tbsp olive oil
  • 1 lb. 90/10 lean ground beef
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 8 cups green cabbage, chopped into 1-inch pieces
  • 1 28-oz. can San Marzano tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley, chopped
  • 2 tbsp thyme, chopped

Instructions

Chop cabbage, onion, garlic, parsley and thyme; set aside.

Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 

Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 

Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low.  Simmer, uncovered for approximately 15 minutes, or until rice is cooked.

Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Stuffed Cabbage Soup – My Recipes

Hearty, delicious and easy to make, this Stuffed Cabbage Soup is filled with tender cabbage and ground beef, and only takes @ 30 minutes from start to finish!
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Prep Time 10 mins
Cook Time 20 mins
Course dinner, Soup
Cuisine Polish
Servings 6 servings
Calories 315 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 90/10 lean ground beef
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1 medium onion diced
  • 3 garlic cloves chopped
  • 8 cups green cabbage chopped into 1-inch pieces
  • 28 oz San Marzano Tomatoes
  • 6 cups beef stock
  • ½ cup uncooked long-grain white rice
  • 2 tbsp packed light brown sugar
  • 3 tbsp flat-leaf parsley chopped
  • 2 tbsp thyme chopped

Instructions
 

  • Chop cabbage, onion, garlic, parsley and thyme; set aside.
  • Heat oil in large stock pot over medium-high heat until shimmering.  Add ground beef, salt and pepper, cooking until no longer pink, about 5 minutes.  Add in onion, cooking until translucent; add garlic, stirring until fragrant, about one minute. 
  • Stir in cabbage, cooking for 3 minutes, or until cabbage begins to wilt. 
  • Add tomatoes, stock, rice and brown sugar, mixing until just combined.  Bring to a boil, then reduce heat to medium-low. Simmer, uncovered for approximately 15 minutes, or until rice is cooked.
  • Remove from heat; add parsley and thyme to soup, give a stir to combine. Serve immediately.

Notes

This soup freezes well, and once stored in a reusable freezer storage bag or freezer safe container, will keep up to three months. 

Nutrition

Calories: 315kcalCarbohydrates: 33gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 49mgSodium: 1123mgPotassium: 1176mgFiber: 5gSugar: 12gVitamin A: 527IUVitamin C: 55mgCalcium: 134mgIron: 5mg
Keyword cabbage soup, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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