Stuffed Cabbage Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
Stuffed Cabbage Soup Recipe starts by sautéing onion and ground beef seasoned with cumin and paprika to build rich flavor. Garlic and tomato ingredients add depth, while the mixture simmers with thinly sliced cabbage, rice, chicken stock, and water until the rice is tender and cabbage softens to desired texture. The dish is brightened by vinegar and fresh parsley just before serving.
The soup balances the savory meat with sweet and tangy tomato notes, complemented by aromatic spices. The tender cabbage and rice provide heartiness, making this a filling and satisfying soup that captures the essence of traditional stuffed cabbage in a bowl.
Serve with crusty bread or yogurt-based accompaniments like tzatziki to enhance the meal. The recipe is adaptable with ground turkey or chicken instead of beef, and adjusting stock-to-water ratio alters richness. The soup freezes well, and leftovers reheat with additional liquid as needed while tasting for seasoning adjustments after reheating.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, large
- 1 pound ground beef
- 1 teaspoon cumin
- 1 tablespoon paprika
- 2 cloves 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 chicken stock homemade
- 3 cups water
- 1 cabbage approximately 6-7 cups, cored and sliced thinly, medium-sized head
- ½ cup white rice
- 1 tablespoon apple cider vinegar or white wine vinegar
- ¼ cups Italian parsley chopped - more as garnish, fresh
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
- Ground turkey or chicken can be substituted for ground beef for a lighter option.
- Using a mix of chicken stock and water balances flavor and richness; use all stock for a deeper taste if preferred.
- The soup is forgiving with cabbage quantity; add extra liquid if using more cabbage.
- Freezes well for up to two months; thaw overnight before reheating.
- Reheat with additional stock or water as the soup thickens after storage; adjust seasoning to taste upon reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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