Among the vegetables I grow in my fall garden, I would have a hard time choosing a favorite. But if for some unfathomable reason I absolutely had to choose one favorite fall vegetable, it would be the cabbage. I love them all – green, red, savoy, napa, bok choy. But I sometimes feel like the humble cabbage doesn’t get its due, and has been overshadowed in recent years by it’s trendier cousin kale. Now don’t get me wrong, I love kale, too, and we sure eat plenty of it. But for me, cabbage is a favorite fall and winter staple. It’s got a lot going for it – cheap, healthy, and versatile (and with many available varieties). And a head of cabbage is a good keeper, too – if kept cool, it can last in storage for many weeks.
Because cabbage is available year-round at the supermarket, those who aren’t gardeners may not realize that cabbage is primarily a cool weather (fall and spring) vegetable. And cool weather is when cabbage is truly at its best. Now a supermarket cabbage is just fine, but if you can grow a few heads of cabbage in the fall, or pick up a locally-grown one at your market, do it. Trust me on this. A frost-kissed, locally-grown fall cabbage is just so sweet and tasty. There is something about harvesting a cabbage in the cool weather, just after a light frost that brings out its natural sweetness. Where I live in the southern Appalachians, these sweet fall and spring cabbages are known as mountain cabbages. And though I do grow some of my own cabbage, I usually end up buying several more mountain cabbages at a local farm. I use them all fall and winter in soups, stews, casseroles, and even just fried in a skillet.
One of my favorite ways to eat cabbage is in stuffed cabbage rolls (or golubki as my Polish husband calls them.) The thing is, cabbage rolls take a lot of time and effort. A big pan of stuffed cabbages is just right for a Sunday dinner. But on a busy weeknight? Definitely not. So for a simpler version, I often make this Stuffed Cabbage Soup. Easy to make, basic ingredients, inexpensive, nourishing, and delicious – I mean, does it get any better? Just brown the meat, chop the veggies, and throw everything in a pot to simmer. Done. If you enjoy meal-prepping, you can even chop the veggies the evening before. As an added bonus, this soup freezes well, so you may want to spend a few extra minutes of preparation and make a double batch to have some for the freezer. Just reheat for an easy, quick meal. And I like to keep it simple and serve with a side of warm, crusty bread slathered with butter!
Ingredients
- 1 tablespoon olive or avocado oil
- 1 ½ pounds 85% ground beef (grass-fed, if possible)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 medium head of cabbage, cored and coarsely chopped
- 1 28-ounce can crushed tomatoes
- 6 cups beef stock or broth
- 1 bay leaf
- 1 teaspoon dried dill weed
- 2 teaspoons paprika
- Dash of Worcestershire sauce
- ½ cup uncooked rice
- Salt and Pepper
Instructions
- In a large stock pot or Dutch oven, heat oil over medium heat. Add ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper. Cook until beef is browned and cooked through and and vegetables are soft and slightly golden.
- Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 45 minutes, or until cabbage is just tender.
- Add rice and simmer for another 30 minutes.
- Season to taste with salt and pepper.
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Want more great recipes? Visit my friends at the following blogs:
Full Plate Thursday at Miz Helen’s Country Cottage
Meal Plan Monday at a Southern Soul
Weekend Potluck at The Country Cook
Miz Helen says
October 1, 2018 at 5:58 pmWe will love your Stuffed Cabbage Soup, it looks delicious! Thanks so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Melissa says
October 2, 2018 at 1:55 amThank-you, Miz Helen, for always being such a gracious hostess!
Barbara Warner says
October 6, 2018 at 5:37 pmYou can be sure I’m making this. I love stuffed cabbage rolls and this is an easy way to achieve that flavor without actually rolling cabbage leaves! Love soup, too, and it will hit the spot on a cool autumn day. Thanks for sharing.
Melissa says
October 8, 2018 at 3:12 pmI hope you enjoy!
Donna B says
October 8, 2018 at 2:20 pmThis week will be cool in SOCa so I’m looking forward to soup on my menu before we get our Santa Ana winds and we’re back to salads for a while! This recipe looks delicious and easy. Hooray for Fall!!
Melissa says
October 8, 2018 at 3:11 pmI totally agree – hooray for fall! And I hope you enjoy the soup!
Laura says
October 10, 2018 at 1:47 amI’m really looking forward to making this soup!
Melissa says
October 10, 2018 at 2:54 pmIt really is a great fall soup. I hope you enjoy it!
Laura says
October 16, 2018 at 1:37 amIt is fabulous! I made the soup tonight and loved it. Fortunately, I have some remaining, so I can have a lunch at work I’ll actually look forward to!
Melissa says
October 17, 2018 at 5:10 pmI am so glad you liked it!
Pat says
October 18, 2018 at 3:30 pmYour receipes sound delicious going to try cabbage soup
Melissa says
October 19, 2018 at 5:49 pmHope you enjoy!
Baboo says
December 29, 2018 at 8:00 pmWhen I have a soup that calls for rice, I like to cook the rice separately . Then I put my rice in the bottom of my soup bowl and add the soup over the rice. By doing it this way the rice doesn’t get mushy if I have leftover soup. I look forward to trying this soon.
Melissa says
December 30, 2018 at 3:40 pmGreat idea! I hope you enjoy!