Thursday, October 22, 2015

Stuffed Cabbage Soup

This cabbage soup is a thick hearty meal all in one pot, great flavors of beef, rice, onions, carrots, cabbage, tomatoes, and this is a hearty soup with a few added flavors by adding some spices, stock to make this into a delicious soup.
I love to make my moms recipe for stuffed cabbage, these are not the ingredients for our homemade stuffed cabbage but if you go on my blog and search stuffed cabbage there you will find the authentic polish recipe for real stuffed cabbage. I found this recipe and wanted to try it, it was very good and so much faster and easier than stuffed cabbage rolls.


  • 1 Tablespoon olive oil
  • 1 1/2 pounds ground beef
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion, about 1-2 Large
  • 1 1/4 cups chopped carrots, about 2-3 large carrots
  • 5 cups packed chopped cabbage (16 - 19 oz)
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans low-sodium beef broth
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 2 Tablespoons packed light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 1/2 teaspoon dried paprika
  • 1 teaspoon dried oregano or 1 Tbsp chopped fresh
  • 3/4 teaspoon dried thyme or 2 1/2 tsp chopped fresh
  • 2 bay leaves
  • 3/4 cup dry long-grain white rice
  • 1 Tablespoon fresh lemon juice
  • 1/3 cup chopped fresh parsley
  • 1. In a large cast iron pan, or if you do not have one a large stockpot, over medium high heat add 1 Tablespoon olive oil. Add beef, season with salt and pepper and cook, stirring and breaking up beef until browned. Transfer beef to a plate lined with paper towels, reserve 2 Tbsp of the rendered fat in pan (or drain off all fat and use 2 more Tablespoons Olive Oil) then set beef aside.
  • 2. Add onion and carrots to pan and saute 2-3 minutes, then add cabbage and saute 2 minutes, add garlic and saute 1 minute longer. Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return the beef to soup mixture. Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. Stir in about another 1 cup water or more, either water or beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.

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