Stuffed Cabbage Soup
Stuffed Cabbage Soup – all the flavors of classic baked Stuffed Cabbage Rolls without all the work! Easy, hearty dinner with ground beef, cabbage, rice and herbs in a rich tomato broth.
Servings: 6
Calories:
Equipment
- soup pot
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- salt and pepper to taste
- 1 small onion chopped
- 2 cloves garlic grated
- 4 cups green cabbage chopped
- 1 small green pepper seeded and chopped
- 3 cups beef stock
- 1 tablespoon Worcestershire sauce
- 15 ounces canned diced tomatoes
- 30 ounces canned tomato sauce 15 ounces each
- 1/2 cup long grain white rice
- 1 teaspoon fresh thyme stems removed and minced
- 3 tablespoons fresh parsley chopped
- 1 1/2 tablespoons brown sugar
Instructions
- Peel away and discard the first several cabbage leaves and discard the dice and set aside.
- Heat oil in a large soup pot then add the ground beef. Season with salt and pepper to taste then cook 5 minutes over medium heat, breaking up the meat with a spatula until it’s cooked through.
- Add the onions, garlic, cabbage and green pepper then season with salt and pepper and continue cooking 2 minutes.
- Pour in beef stock, Worcestershire, diced tomatoes (including the juices), tomato sauce, uncooked rice and minced thyme.
- Cover and bring to a boil then reduce the heat and simmer, covered 20 minutes or until the rice and vegetables are tender. Stir in the brown sugar and parsley, then season with salt and pepper to taste and serve hot.