Unstuffed Cabbage Soup

Unstuffed Cabbage Soup: rich tomato broth, hearty with chopped cabbage, rice, ground beef, flavored like Stuffed Cabbage but in an any night meal.

Soup | February 24, 2016 | By

Unstuffed Cabbage Soup is a recipe I created that ultimately became a finalist in the nationwide Zoup! – Award-Winning Soup, Salad and Sandwiches recipe contest. Tender bites of cabbage, hearty flavorful ground beef and rice all simmered in a rich tomato broth.

I love making Stuffed Cabbage Rolls ~ maybe a lot like your mom or grandma used to make but oh man is it labor intensive and who has time for that — especially on weeknights. 

This recipe is amazingly like my classic Stuffed Cabbage Rolls but quicker and ideal for any night of the week. Grab a nice loaf of bread from the bakery before you make it because you’ll want to sop every last drop of it.

I still make Stuffed Cabbage Rolls a couple of times throughout the winter. The reason I only make them so infrequently is because they take a long time to make (we’re talking hours) and make so many that we just keep eating them. . .and eating them until they’re gone and I wonder why I didn’t just freeze some for another day.

Unstuffed Cabbage Soup Ingredients:

  • 1 tablespoon of olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • 1 green pepper, seeded and chopped
  • 1 small head of cabbage, core removed and rough chopped (discard first several layer of leaves)
  • 1 pound ground round
  • 3-4 sprigs thyme, whole
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • salt and pepper to taste
  • 2 cups beef stock
  • 2 cups V-8 juice
  • 1/4 cup whole milk
  • 3/4 cup uncooked rice

Unstuffed Cabbage Soup: rich tomato broth, hearty with chopped cabbage, rice, ground beef, flavored like Stuffed Cabbage but in an any night meal.

In a large soup pot add the olive and once it’s hot, drop in the ground beef, green pepper and onion. Season generously with salt and pepper then add the Worcestershire and chopped cabbage. Continue cooking 5-7 minutes or until the cabbage begins to soften. Add the tomato paste and cook 2 minutes then add the tomato sauce, diced tomatoes, V-8, beef stock and rice.

Lay the thyme sprigs on top, cover and cook over low heat 25-30 minutes or until the rice is tender.

Remove the thyme sprigs, stir in the parsley and milk, then taste and adjust salt and pepper as needed.

If you like love Stuffed Cabbage, you’ll love the old-world flavor of this Unstuffed Cabbage Soup too. Packed with flavor, easy on the budget and cooks in just one pot. This soup is a winner in any contest.

Enjoy!

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Unstuffed Cabbage Soup: rich tomato broth, hearty with chopped cabbage, rice, ground beef, flavored like Stuffed Cabbage but in an any night meal.
Unstuffed Cabbage Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Unstuffed Cabbage Soup ~ delicious flavors of stuffed cabbage in simple, one pot soup form. 

Course: Main Course, Soup
Cuisine: European
Keyword: stuffed cabbage soup
Servings: 4
: A Gouda Life
Ingredients
  • Drizzle of olive oil
  • 1 medium onion chopped
  • 2 cloves garlic grated
  • 1 green pepper seeded and chopped into bite-size pieces
  • 1 small head of cabbage core removed, rough chopped (peel/discard off first several leaves of cabbage).
  • 1 pound ground round
  • 3-4 sprigs fresh thyme whole
  • 2 tablespoons Worcestershire
  • 1/4 cup fresh chopped parsley
  • 15 ounce can petite diced tomatoes
  • 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • salt and pepper to taste
  • 2 cups beef stock
  • 2 cups V-8 juice
  • 1/4 cup whole milk
  • 3/4 cup rice uncooked
Instructions
  1. In a large soup pot, add a drizzle of olive oil and once it's hot, add he onion, green pepper, grated garlic and ground round.
  2. Generously season with salt and pepper, then add the Worcestershire and chopped cabbage.
  3. Cook 5-7 minutes over medium heat until the meat is browned and the cabbage is slightly softened.
  4. Add the tomato paste, cook another 2 minutes then add the diced tomatoes, tomato sauce, V-8, beef stock and UNCOOKED rice.
  5. Lay thyme sprigs on top then cover and simmer 25-30 minutes on low-medium/low heat, stirring occasionally until rice is cooked.
  6. Add parsley and milk and cook another 5 minutes over low heat.
  7. Remove thyme sprigs, taste and adjust salt and pepper as needed.

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