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.
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.......................
- Cabbage Roll Soup by Making Miracles
- Caldo Verde (Portuguese Cabbage Soup) by Culinary Adventures with Camilla
- Chicken and Rice Soup with Cabbage by Karen's Kitchen Stories
- Cream of Cabbage Soup by Pandemonium Noshery
- Oil & Gluten Free, Vegan Cabbage Soup by Sneha's Recipe
- Stuffed Cabbage Soup by A Day in the Life on the Farm
- Tofu and Bok Choy Soup by Palatable Pastime
- Vegan Curried Cabbage Soup by Magical Ingredients
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.
Yield: 6 servings
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
- 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.
- 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
348.26Fat (grams)
13.81Sat. Fat (grams)
5.18Carbs (grams)
30.74Fiber (grams)
2.30Net carbs
28.45Sugar (grams)
13.71Protein (grams)
24.70Sodium (milligrams)
816.33Cholesterol (grams)
67.28
I love the idea of so much less work, but the addition of broth is always welcome at my table too.
ReplyDeleteYes, it's a win/win.
DeleteCabbage rolls are always a fav, even in my soups as well. Perfect winter eats.
ReplyDeleteI agree Sue.
DeleteCan you believe I've never had stuffed cabbage? I definitely need to try this.
ReplyDeleteWow....I guess it is so much a part of the Midwest culture I always just assume evewryone is familiar with it.
DeleteWe'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!
ReplyDeleteIt sure is Rebekah.
DeleteThe soup looks wonderful and delicious. Less work, more flavor is always best and this soup is spot on.
ReplyDeleteLove this delicious and flavorful soup!!
ReplyDeleteThanks 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.
ReplyDeleteThanks Cam....so very good.
Delete