Stuffed Cabbage Soup
Stuffed Cabbage Soup is a comforting and hearty dish that brings the warm flavors of traditional stuffed cabbage rolls into a convenient and easy-to-make soup form.
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Ingredients
- 1 large head Green Cabbage About 2 to 3 pounds, fresh and firm.
- 1 pound Ground Beef or Ground Turkey Choose based on taste or dietary preferences.
- 1 medium Onion, finely chopped Adds sweetness and depth.
- 2 cloves Garlic, minced Enhances overall flavor.
- 1 cup Uncooked Rice Long-grain white rice works well.
- 1 can (14.5 ounces) Diced Tomatoes Use tomatoes packed in juice.
- 6 cups Beef or Vegetable Broth Use low-sodium if preferred.
- 2 tablespoons Tomato Paste Adds richness.
- 2 teaspoons Dried Oregano Contributes warm, earthy flavor.
- 1 teaspoon Dried Thyme Adds an aromatic touch.
- 1 teaspoon Paprika Provides subtle smokiness.
- to taste Salt and Pepper Essential for seasoning.
- 1 tablespoon Olive Oil For sautéing onions and garlic.
- to taste Fresh Parsley, chopped For garnish.
Instructions
- 1. Prepare the cabbage by removing the core and separating the leaves. Blanch in boiling water for 2-3 minutes until pliable. Drain and set aside.
- 2. In a large pot, heat olive oil over medium heat. Sauté onions for about 5 minutes until translucent.
- 3. Stir in minced garlic and cook for an additional minute until fragrant.
- 4. Add ground beef or turkey, cooking until browned, about 5-7 minutes. Season with salt and pepper.
- 5. Stir in uncooked rice, diced tomatoes, tomato paste, broth, oregano, thyme, and paprika. Mix well.
- 6. Fold in the blanched cabbage leaves, stirring gently to combine.
- 7. Bring to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes until rice is tender.
- 8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
This soup can be stored in the refrigerator for up to three days and freezes well for up to three months.