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Stuffed Cabbage Soup

Easy Stuffed Cabbage Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 head green cabbage, shredded (about 4 cups)
  • 1 medium carrot, diced
  • 2/3 cup long-grain white rice, uncooked
  • 1 (28-oz) can crushed tomatoes
  • 4 cups beef broth
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 bay leaf

Method
 

  1. Heat olive oil in a large pot over medium-high. Add beef and onion with a pinch of salt; cook 6 to 8 minutes, breaking up the meat, until no pink remains. Add garlic in the last 30 seconds.
  2. Stir in cabbage and carrot; cook 4 to 5 minutes until cabbage softens.
  3. Add crushed tomatoes, broth, rice, brown sugar, vinegar, 1 tsp salt, pepper, and bay leaf. Stir, scraping up any browned bits. Bring to a boil.
  4. Reduce heat to low, cover, and simmer 25 to 30 minutes until rice is tender and cabbage is soft. Stir once or twice.
  5. Remove bay leaf. Taste and adjust seasonings. Ladle into bowls and serve hot.

Notes

The soup thickens as it sits because the rice absorbs liquid. When reheating leftovers, add a splash of broth or water. For extra tang, stir in an additional teaspoon of vinegar right before serving.