Description
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.
Notes
-
- 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.