Description
A hearty and comforting Stuffed Cabbage Soup filled with tender ground beef, cabbage, rice, and a savory tomato broth. Perfect for chilly days and bursting with flavor, this soup is a wholesome one-pot meal.
Ingredients
Units
Scale
Meat
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- 1 1/2 pounds ground beef
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Vegetables & Aromatics
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- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 medium head cabbage (cored and chopped)
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Liquids
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- 1 (28-ounce) can petite diced tomatoes (undrained)
- 3 cups vegetable juice (like V8)
- 3 cups beef broth
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Grains
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- 1 cup rice
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Seasonings
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- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the ground beef and onion: In a large stock pot or very large dutch oven, brown the ground beef over medium-high heat. Once it starts to brown, add the chopped onion and cook until the beef is no longer pink. Drain the grease away.
- Add garlic and liquids: Return the meat and onion to the pot over medium heat. Stir in the garlic and cook about 1 minute. Add the undrained tomatoes, vegetable juice, and beef broth. Bring to a gentle boil.
- Incorporate rice and cabbage: Stir in the rice, reduce the heat to a simmer, and add the cabbage. Mix everything together thoroughly.
- Cook until tender: Cook the soup covered for 20 to 30 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked.
- Season and finish: Generously add salt and pepper to taste. Add additional vegetable juice if you’d like a thinner soup. Serve hot and enjoy!
Notes
- You can substitute ground turkey or chicken for the ground beef for a lighter option.
- Brown rice or quinoa may be used instead of white rice, but adjust the cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well. Freeze in individual portions for easy meals later.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7g
- Sodium: 820mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg