Stuffed Cabbage Soup
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Come to Pressure
20 mins
-
Total Time
55 mins
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Servings
12
-
Calories
279 kcal
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Course
Main Course
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Cuisine
American
Stuffed Cabbage Soup
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If you’re looking for an easy way to enjoy cabbage rolls, try this stuffed cabbage soup! Stove-top, slow cooker and Instant Pot instructions included.
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Ingredients
- 1 tablespoon olive oil 14 grams
- ½ onion chopped, large
- 1 pound ground beef lean
- 1 pound ground pork lean
- 6 cups beef broth 48 ounces
- 24 ounces diced tomatoes (undrained)
- 24 ounces crushed tomatoes (undrained)
- 1 cup white rice 200 grams, uncooked
- 1 tablespoon Worcestershire sauce 17 grams
- 1 1/2 teaspoons salt 9 grams
- 1/2 teaspoon black pepper 2 grams, ground
- 1 teaspoon garlic powder 3 grams
- 1 teaspoon chili powder 3 grams
- 2 bay leaf
- 2 thyme snipped, fresh, sprigs
- 1 cabbage 1 pound chopped in small pieces, head
Instructions
- Add the oil to a large pot or dutch oven over medium high heat. Once oil is hot add in onions and sauté for 2 minutes. 1 tablespoon olive oil, ½ large onion
- Add the beef and pork. Cook and crumble until the meat is no longer pink. Drain off any fat. 1 pound lean ground beef, 1 pound lean ground pork
- Add in the remaining ingredients. Bring the soup to a low boil and cook for 25-30 minutes until the rice is cooked through and the cabbage is tender. 6 cups beef broth, 24 ounces diced tomatoes, 24 ounces crushed tomatoes, 1 cup uncooked white rice, 1 tablespoon worcestershire sauce, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon chili powder, 2 bay leaves, 2 sprigs of fresh thyme, 1 head of cabbage
Notes
- Refer to the article for slow cooker and Instant Pot instructions.
- The calories shown are based on the soup serving 12, with 1 serving being 1/12 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
- For a more liquidy soup, add in an additional 2-3 cups of beef broth (or water) to the soup, once it is done.
- Garnish with cheese, sour cream, parsley (optional)
- Freezer leftovers in an airtight container. Place in the freezer for up to 6 weeks.
- Refer to the article for slow cooker and Instant Pot instructions. The calories shown are based on the soup serving 12, with 1 serving being 1/12 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition Information
Show Details
Calories
279kcal
(14%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
50mg
(17%)
Sodium
895mg
(37%)
Potassium
755mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
310IU
(6%)
Vitamin C
39.4mg
(44%)
Calcium
91mg
(9%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 895mg | 37% |
| Potassium | 755mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 91mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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