Stuffed Cabbage Soup

Stuffed Cabbage Soup is a hearty, flavorful dish that brings the taste of classic stuffed cabbage rolls into a convenient soup form. Made with ground beef, rice, cabbage, and rich tomato sauce, this recipe comes together on your stovetop in just 30 minutes. It’s perfect for busy weeknights or cozy family dinners and is sure to become a favorite comfort food.

Ingredients

• 1 pound ground beef
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon coarse ground black pepper
• 1 yellow onion, chopped
• 4 tablespoons butter, divided
• 1/2 head cabbage, cut into 8 wedges and sliced thickly
• 1 can chopped tomatoes (8 ounces, not drained)
• 28 ounces crushed tomatoes
• 3 cups beef broth
• 1 tablespoon Italian seasoning
• 2 cups cooked rice

Instructions

• In a large pot over medium-high heat, add the ground beef and cook until browned, crumbling it as it cooks. Drain excess fat and set aside.
• Add 2 tablespoons of butter and the chopped onion to the pot; sauté until tender. Remove and set aside with the cooked beef.
• Add the remaining 2 tablespoons of butter and the cabbage; cook until tender and starting to wilt.
• Return the cooked ground beef and onions to the pot.
• Stir in crushed tomatoes, chopped tomatoes, beef broth, and Italian seasoning; simmer for 15-20 minutes.
• Add the cooked rice before serving. Season with salt and pepper to taste.

Serving and Storage Tips

• Serve hot with crusty bread, garlic bread, or a side salad.
• Garnish with fresh parsley or grated Parmesan for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze soup in airtight containers for up to 3 months; thaw and reheat on the stovetop.
• Reheat gently on medium heat to maintain the texture of the cabbage and rice.

Variations

• Vegetarian Version: Replace ground beef with cooked lentils or plant-based protein and use vegetable broth.
• Spicy Version: Add red pepper flakes, cayenne, or a dash of hot sauce for heat.
• Cheesy Version: Stir in shredded cheddar or Parmesan just before serving.
• Hearty Version: Add diced carrots, bell peppers, or zucchini to the soup for more vegetables.
• Different Grains: Swap rice for quinoa, barley, or cauliflower rice for a unique twist.
• Low-Carb Version: Omit the rice and add extra cabbage or zucchini noodles.

FAQs

1. Can I make this soup in an Instant Pot?
   Yes, cook the beef and onions on sauté mode, then add the remaining ingredients and cook on high pressure for 10 minutes.
2. Can I use frozen cabbage?
   Yes, but adjust the cooking time to ensure it becomes tender.
3. Can I omit the rice?
   Yes, you can omit the rice or serve it on the side for a lower-carb option.
4. How do I make this soup vegetarian?
   Use plant-based protein and vegetable broth instead of beef.
5. Can I prepare this soup in advance?
   Yes, it tastes even better when made a day ahead.
6. Can I use fresh tomatoes instead of canned?
   Yes, but adjust seasoning to taste.
7. How do I thicken the soup?
   Simmer longer uncovered or add tomato paste for a thicker consistency.
8. Is this soup gluten-free?
   Yes, all ingredients are naturally gluten-free.
9. Can I freeze leftovers?
   Yes, freeze in airtight containers for up to three months.
10. How do I reheat the soup?
    Reheat gently on the stovetop over medium heat, stirring occasionally.

This Stuffed Cabbage Soup is a quick, comforting, and versatile meal that is perfect for any occasion. It’s easy to make, filling, and packed with flavor. Serve it with crusty bread or a side salad for a complete family dinner. Leftovers store well in the refrigerator or freezer, making it ideal for meal prep or busy nights.

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