Stuffed Cabbage Soup
HB-15450 · Hand-built original · American
All the flavours of stuffed cabbage rolls — beef, rice, cabbage and tomato — simmered into a hearty stovetop soup that is ready in half an hour.
AmericanDinner, Main Course, Soup30 minServes 8291 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:8quantities adjust to match
Ingredients
- 1 lb ground beef
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1 yellow onion, chopped
- 4 Tbsp butter, divided
- 1/2 head cabbage, cut into 8 wedges and sliced thickly
- 1 (8 oz) can chopped tomatoes, not drained
- 28 oz crushed tomatoes
- 3 cups beef broth
- 1 Tbsp Italian seasoning
- 2 cups cooked rice
Method
- Brown the ground beef in a large pot over medium-high heat, crumbling the meat as it cooks, then drain the beef and set it aside on a plate.
- Melt 2 tablespoons of the butter in the same pot and sauté the chopped onion until tender, then add the softened onion to the plate of beef.
- Melt the remaining 2 tablespoons of butter in the pot and cook the thick cabbage slices until the cabbage wilts and turns tender at the edges.
- Return the beef and onion to the cabbage, pour in the chopped tomatoes, crushed tomatoes and beef broth, and stir the Italian seasoning through the soup.
- Simmer the stuffed cabbage soup gently for 15 to 20 minutes so the tomato base and cabbage flavours merge.
- Stir the cooked rice into the pot just before serving and season the soup with the salt and black pepper.
Prep: 5 min · Cook: 25 min · Total: 30 min
Nutrition (per serving, where published)
291 kcalCalories
13.7 gProtein
21.1 gCarbs
17.6 gFat
7.7 gSaturates
3 gFibre
3.3 gSugars
565 mgSodium
54 mgCholesterol
574 mgPotassium
62 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data