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!
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.
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
Tried this recipe?Let us know how it was!