Stuffed Cabbage Roll Soup
User Reviews
5
Stuffed Cabbage Roll Soup
Description
The Stuffed Cabbage Roll Soup features a savory mix of browned ground beef sautéed with onions and garlic, combined with roughly chopped cabbage, aromatic herbs like oregano and mint, and diced tomatoes simmered in chicken broth. Rice is cooked within the broth, absorbing flavors and contributing to a satisfying texture reminiscent of cabbage rolls.
The herbs and seasoning include parsley, oregano, and mint, which add a fresh and mildly fragrant layer. The optional crushed red pepper adds subtle heat. This soup allows flexibility in meat and broth choices, supporting substitutions like turkey or vegetable broth.
This soup can be served with a sprinkling of Romano or Parmesan cheese and additional parsley for garnish. The use of converted rice helps maintain texture even if leftovers are reheated or frozen. Adjust salt carefully, especially if using salted broth, to balance the rich flavors.
Ingredients
- 4 tablespoons butter divided (see notes)
- 1 yellow onion diced, large
- 3 cloves garlic minced
- 1 - 1½ pounds ground beef (preferably lean, or other ground meat, see notes)
- 4 cups cabbage about 1 small head or ½ large head, the exact measurement isn't important here, green, roughly chopped
- ¼ cup parsley chopped, fresh
- 1 teaspoon oregano or 1 tablespoon fresh, dried
- 2 teaspoons dried mint (or 2 tablespoons fresh, can be omitted if you don't have any)
- ½ teaspoon crushed red pepper optional, more or less according to spice level preference
- 1 teaspoon kosher salt (see notes)
- ½ teaspoon black pepper
- 15 oz. diced tomatoes preferably fire roasted, canned
- ½ cup red wine (optional)
- 6 cups chicken broth (or vegetable or beef broth)
- 1 cup rice (any kind; I used converted, see notes)
- Romano cheese for serving (optional, or Parmesan cheese; parsley chopped; herbs optional
- crushed red pepper
- parsley
Instructions
- Melt half the butter (2 tablespoons) in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 5 minutes, until softened and starting to brown. Add the ground beef (1 lb.) and minced garlic (3 cloves) and brown the beef, breaking apart with a wooden spoon as needed until fully cooked.
- Add the cabbage to the pot (roughly 4 cups, give or take), and stir to coat. Let the cabbage soften up a bit for a couple of minutes, stirring occasionally.
- Add the chopped fresh parsley (¼ cup), dried oregano (1 teaspoon), dried mint (2 teaspoons), crushed red pepper, if using (½ teaspoon), kosher salt (1 teaspoon), black pepper (½ teaspoon), canned diced tomatoes (15 oz.), and red wine, if using (½ cup). Stir together, then pour in the chicken broth (6 cups) and bring to a boil.
- Once the soup is boiling, stir in the rice (1 cup). Turn the heat to low, cover, and simmer for approximately 30 minutes, or until the rice is fully cooked (this may take less time depending on the kind of rice you use).
- Turn off the heat. Add the remaining butter (2 tablespoons) to the pot and stir in until it's melted. Taste and adjust seasoning if necessary. If the soup is too thick, you can add more water or broth until it's thinned to your liking.
- Serve, topped with Romano or parmesan cheese, crushed red pepper, and/or more herbs if desired.
Notes
- Use olive oil instead of butter for a dairy-free variation.
- Lean ground beef is preferred; if using fattier meat, drain excess fat to prevent greasiness.
- Salt levels depend on broth salt content; add cautiously to avoid over-salting.
- Converted (parboiled) rice is recommended as it resists becoming mushy when reheated or frozen.
- To make vegetarian, substitute ground beef with a plant-based alternative and use vegetable broth.
- Herb combinations can be adjusted; Italian seasoning works well as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 714mg | 30% |
| Potassium | 856mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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