Stuffed Cabbage Soup Recipe
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
449 kcal
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Course
Dinner
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Cuisine
Mediterranean
Stuffed Cabbage Soup Recipe
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Stuffed Cabbage Soup recipe that tastes just like the stuffed cabbage rolls, but done in one pot and in less than 45 minutes. This dish freezes well and is a great way to feed a crowd.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 pound ground beef *
- 1 teaspoon cumin
- 1 tablespoon paprika
- 2 cloves of garlic minced
- 8 oz. tomato sauce
- 1 ounce can diced tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon honey or granulated, cane or brown sugar
- 3 cups homemade chicken stock
- 3 cups water
- 1 medium-sized head of cabbage approximately 6-7 cups, cored and sliced thinly
- ½ cup white rice
- 1 tablespoon apple cider vinegar or white wine vinegar
- ¼ cups fresh Italian parsley chopped - more as garnish
Instructions
- Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
- Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.
- Stir in garlic and cook for 30 seconds.
- Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
- Pour in the stock and water. Stir in the cabbage and rice.
- Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium, and let it simmer for 25-30 minutes or until rice is fully cooked and cabbage is tender to your liking. Be sure to stir it a few times during the cooking process.
- Right before serving, stir in the vinegar and parsley. Taste for seasoning and add more if ncessary.
- Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.
Notes
- Meat: If you want to switch things up, you can substitute ground beef with ground turkey or ground chicken. While they taste slightly different, I like both versions.
- Liquid: I love using a blend of chicken stock and water as the cooking liquid for this recipe. While chicken stock adds depth of flavor, I find that incorporating some water helps balance the richness, creating a lighter and more enjoyable dish. Of course, if you prefer a richer flavor profile, you can certainly omit the water and use all chicken stock.
- A very forgiving recipe: I used a medium-sized green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have a bit more cabbage, add in a little bit more liquid and vice versa.
- Freezing: This dish freezes well. If you have leftovers, feel free to put them in an airtight container and freeze them for up to two months. A day before you want to serve, thaw them in the fridge overnight.
- Yields: This recipe makes a big pot of soup (7-8 cups) ideal for 6 servings. The nutritional values below are per serving.
- Meat: If you want to switch things up, you can substitute ground beef with ground turkey or ground chicken. While they taste slightly different, I like both versions.
- Liquid: I love using a blend of chicken stock and water as the cooking liquid for this recipe. While chicken stock adds depth of flavor, I find that incorporating some water helps balance the richness, creating a lighter and more enjoyable dish. Of course, if you prefer a richer flavor profile, you can certainly omit the water and use all chicken stock.
- A very forgiving recipe: I used a medium-sized green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have a bit more cabbage, add in a little bit more liquid and vice versa.
- Freezing: This dish freezes well. If you have leftovers, feel free to put them in an airtight container and freeze them for up to two months. A day before you want to serve, thaw them in the fridge overnight.
- Reheating: Place the thawed soup in a large pot and reheat it on the stove. The soup thickens as it sits, so you may need to add 1-2 cups of additional stock or water. Also, be sure to taste for seasoning and adjust it as necessary.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
43g
(14%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
57mg
(19%)
Sodium
1053mg
(44%)
Potassium
886mg
(25%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
611IU
(12%)
Vitamin C
66mg
(73%)
Calcium
128mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 57mg | 19% |
| Sodium | 1053mg | 44% |
| Potassium | 886mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 66mg | 73% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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