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Unstuffed Cabbage Soup

Unstuffed Cabbage Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 small head green cabbage, about 6 cups shredded
  • 1 (28 oz) can crushed tomatoes
  • 4 cups beef broth
  • 1/2 cup uncooked long-grain white rice
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • Black pepper, to taste
  • 1 bay leaf (optional)
  • Sour cream and fresh dill or parsley, for serving

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up, about 5 minutes. Drain excess fat.
  2. Add the onion and garlic and sauté until softened, 3 to 4 minutes.
  3. Stir in the cabbage, crushed tomatoes, beef broth, rice, brown sugar, Worcestershire, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered until the rice is tender, about 15 to 20 minutes.
  4. Remove the bay leaf, ladle into bowls, and top with sour cream and fresh herbs. Serve hot.

Notes

If you swap in brown rice, increase the simmer time to 35 to 40 minutes or cook the rice separately and stir it in at the end. The soup thickens as it rests; add a splash of broth when reheating.