Description
Stuffed Cabbage Soup is a delightful twist on traditional cabbage rolls, perfect for cozy nights and family gatherings. This hearty soup combines tender cabbage, ground beef, and rice in a savory broth that warms you from the inside out. Bursting with rich flavors from spices like paprika and dill, it’s a comforting dish that’s easy to prepare and great for meal prep. Serve it alongside crusty bread or a fresh garden salad for a complete dining experience. Enjoy this deliciously satisfying soup that promises to delight everyone at your table.
Ingredients
Scale
- 1 tablespoon olive or avocado oil
- 1 ½ pounds ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 small head of cabbage, coarsely chopped
- 1 can (28 ounces) crushed tomatoes
- 6 cups beef stock or broth
- ½ cup uncooked rice
- 1 bay leaf
- 1 teaspoon dried dill
- 2 teaspoons paprika
- Salt and pepper to taste
- V8 juice or water to thin the soup if desired
Instructions
- In a large stock pot or Dutch oven, heat the oil over medium heat. Add the ground beef, diced onion, and bell pepper. Season with salt and pepper; cook until the beef is browned and vegetables are soft.
- Incorporate chopped cabbage, crushed tomatoes, beef stock, bay leaf, dill, and paprika into the pot. Bring to a boil, then reduce to a simmer for about 45 minutes until cabbage is tender.
- Stir in the uncooked rice and simmer for an additional 30 minutes until rice is cooked through.
- If the soup thickens too much during cooking, adjust by adding V8 juice or water to reach your desired consistency.
- Taste before serving and adjust seasoning with additional salt and pepper as needed.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 330
- Sugar: 6g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg