Stuffed Cabbage Soup
Transform the comforting flavors of classic stuffed cabbage rolls into a hearty, one-pot wonder with this Stuffed Cabbage Soup. Packed with tender ground beef and pork, vibrant green cabbage, wholesome vegetables, and a medley of aromatic herbs and spices, this soup is a warm and satisfying meal perfect for any day of the week. Nutty white rice simmers in a rich tomato and beef broth, infusing every bite with depth and satisfying texture. Ready in just over an hour, this streamlined, no-fuss recipe offers all the nostalgic flavors of a traditional stuffed cabbage dish without the hassle of rolling and baking. Perfect for meal prepping or feeding a family, serve it piping hot with a sprinkle of fresh parsley and a side of crusty bread for a truly comforting treat. Keywords: stuffed cabbage soup recipe, one-pot soup, cabbage and beef soup, hearty dinner ideas, easy comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 0.5 cup white rice, uncooked
- 6 cups beef broth
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain excess fat as needed.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the chopped cabbage, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the uncooked white rice to the pot, followed by the beef broth, crushed tomatoes, and tomato paste. Stir well to combine.
Season the soup with dried thyme, dried oregano, paprika, salt, black pepper, and add a bay leaf.
Bring the soup to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the flavors meld together.
Remove the bay leaf from the pot and discard it.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve the stuffed cabbage soup hot, garnished with freshly chopped parsley for a touch of freshness.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.3 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1277 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
