Stuffed Cabbage Soup

4.50 from 2 votes

Stuffed Cabbage Soup is basically cabbage rolls in soup form, making it way easier and just as delicious. This soup combines ground beef, cabbage, and rice with a rich tomato-based broth that the whole family will love!

Course Main Dish, Soup

Cuisine American

Keyword stuffed cabbage soup

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 360kcal

Author Sue Ringsdorf

Ingredients

For the beef and veggies:

2 Tablespoons olive oil
1 medium onion - diced
1 medium red bell pepper - diced
3 cloves garlic - minced
2 pounds lean ground beef
1 medium head of cabbage (or 8 cups) - chopped

For the broth and seasonings:

28 oz. fire-roasted crushed tomatoes
15 oz. tomato sauce
5 cups lower-sodium beef broth
1 Tablespoon Worcestershire Sauce
kosher salt and freshly ground black pepper - to taste
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon red pepper flakes - optional
3 cups cooked rice
2 bay leaves

Instructions

Prep veggies. Dice the onion and bell pepper. Mince the garlic. Chop the cabbage.
Saute veggies and brown beef. Heat a large stock pot (or large dutch oven) over medium-high heat. Add olive oil and diced onions, bell peppers, and lean beef. Break up the beef with a wooden spoon and cook until beef is browned and the veggies are softened, approximately 10-15 minutes. Drain beef if desired.
2 Tablespoons olive oil, 1 medium onion, 1 medium red bell pepper, 2 pounds lean ground beef
Add garlic and seasonings. Add the minced garlic and seasonings, and stir well. Cook for a minute or so.
3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon red pepper flakes
Add cabbage. Stir the cabbage into the beef mixture.
1 medium head of cabbage (or 8 cups)
Add tomatoes. Then add the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce - and stir well. Bring soup to a rolling simmer, add bay leaves, and cook for 20-25 minutes or until cabbage is wilted and soft to your liking.
28 oz. fire-roasted crushed tomatoes, 15 oz. tomato sauce, 5 cups lower-sodium beef broth, 1 Tablespoon Worcestershire Sauce, 2 bay leaves
Cook rice. Meanwhile, cook rice in an instant pot or on the stovetop until done.
Add rice. Then add 2-3 cups of cooked rice and stir it into the soup. Simmer for a few minutes.
3 cups cooked rice
Serve. Serve stuffed cabbage soup with some crackers or crusty bread.

Notes

Store leftover in an airtight container. You can also freeze soup in freezer-safe containers.

Nutrition