Description
This Stuffed Cabbage Soup is a hearty favorite that features cabbage, ground beef, and rice. It’s the soup version of your favorite cabbage rolls.
Ingredients
Units
Scale
- 1 tablespoon olive or avocado oil
- 1 1/2 pounds ground beef (I like to use 85% lean)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 small head of cabbage, cored and coarsely chopped (or use 2 bags of pre-shredded coleslaw)
- 1 28–ounce can of crushed tomatoes
- 6 cups beef stock or broth
- 1 bay leaf
- 1 teaspoon dried dill (or substitute Italian seasoning)
- 2 teaspoons paprika
- Dash of Worcestershire sauce
- 1/2 cup uncooked rice
- v8 juice or water to thin the soup if it gets too thick
- 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 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.
- If the soup is too thick, thin it down with v8 juice or water
- Season to taste with salt and pepper.
- Prep Time: 30 minutes
- Cook Time: 75 minutes