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
Equipment
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.
