Saturday, December 19, 2020

Stuffed Cabbage Soup #SoupSaturdaySwappers

 This soup is so dang comforting and delicious.  Each bite is like a spoonful of stuffed cabbage in broth. All the same ingredients and wonderful flavors without the work.  You're Welcome.


Welcome to the final Soup Saturday Swapper for 2020.......
My friend Sue of Palatable Pastime is hosting this month and asked us to share a soup recipe that has cabbage in a starring role.  Let's see what everyone cooked up today.......................




One of our favorite winter meals is stuffed cabbage rolls.  We love them but they can be time consuming.  So what's a person to do when they get a hankering for stuffed cabbage but dinners in an hour?  Well, that is not a problem.  You take all your ingredients, put it in a pot and in less than an hour you are enjoying a soup packed with all those flavors that you love.


If you, like we, are fans of stuffed cabbage you are going to be crazy about this quick, easy and delicious soup.  It will become a new go to recipe when time is short and the family is hungry.

I had some leftover brown rice in the refrigerator that I used in this batch.  The recipe calls for uncooked rice, if you have leftover rice just wait and stir it in at the end once the cabbage is tender.


Soup, Cabbage, Beef,
Soup
Polish Inspired
Yield: 6 servings
Author: Wendy Klik
Print
Stuffed Cabbage Soup

Stuffed Cabbage Soup

This soup is so dang comforting and delicious. Each bite is like a spoonful of stuffed cabbage in broth. All the same ingredients and wonderful flavors without the work.
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

  • 1 lb. ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 small head cabbage, cored and chopped
  • 1 (32 oz) container beef broth
  • 2 (15 oz) cans diced tomatoes
  • 1 T. tomato paste
  • 1/2 c. uncooked rice
  • 1 bay leaf
  • 3 T. brown sugar
  • salt and pepper, to taste
  • juice of half a lemon

Instructions

  1. In large soup pot over med high heat, cook the ground beef and onions until beef is browned and crumbly and the onions are translucent.  Add the garlic and cook about 30 seconds more.
  2. Add the cabbage, broth tomatoes, tomato paste, rice, bay leaf, sugar, salt and pepper.  Bring to a boil, reduce heat, cover and cook until rice is tender, about half an hour if using white rice.   Remove from heat, stir in the lemon juice and serve.

Calories

348.26

Fat (grams)

13.81

Sat. Fat (grams)

5.18

Carbs (grams)

30.74

Fiber (grams)

2.30

Net carbs

28.45

Sugar (grams)

13.71

Protein (grams)

24.70

Sodium (milligrams)

816.33

Cholesterol (grams)

67.28
Created using The Recipes Generator

14 comments:

  1. I love the idea of so much less work, but the addition of broth is always welcome at my table too.

    ReplyDelete
  2. Cabbage rolls are always a fav, even in my soups as well. Perfect winter eats.

    ReplyDelete
  3. Can you believe I've never had stuffed cabbage? I definitely need to try this.

    ReplyDelete
    Replies
    1. Wow....I guess it is so much a part of the Midwest culture I always just assume evewryone is familiar with it.

      Delete
  4. We're going to have to keep track of how often this happens! :D I'm so glad you all enjoyed your cabbage roll soup too - it is the perfect meal this time of year!

    ReplyDelete
  5. The soup looks wonderful and delicious. Less work, more flavor is always best and this soup is spot on.

    ReplyDelete
  6. Love this delicious and flavorful soup!!

    ReplyDelete
  7. Thanks for sharing this, Wendy. I love stuffed cabbage rolls and this looks like a great way to get all the same flavors without rolling all those rolls. Genius.

    ReplyDelete

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