Why You’ll Love This Recipe
- Simplified Preparation: Enjoy all the classic flavors of stuffed cabbage rolls without the time-consuming process of rolling and baking.
- Nutritious and Filling: Packed with vegetables and lean protein, this soup is both hearty and healthful.
- Make-Ahead Friendly: The flavors deepen over time, making it an excellent option for meal prep or leftovers.
Ingredients
- 2 tablespoons canola oil
- 1½ pounds lean ground beef
- 4 cups chopped green cabbage
- 2 cups chopped yellow onion
- 1¼ cups chopped carrots
- 1 cup chopped celery
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 1 (15-ounce) can no-salt-added tomato sauce
- 4 cups unsalted chicken broth
- ¼ cup medium-grain brown rice
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Brown the Beef: Heat oil in a large heavy pot over medium-high heat. Add ground beef and cook, stirring often, until fully cooked and beginning to brown, about 6 to 7 minutes.
- Add Vegetables: Incorporate chopped cabbage, onion, carrots, and celery into the pot. Continue cooking, stirring frequently, until the onion becomes translucent, approximately 5 minutes.
- Season the Mixture: Stir in brown sugar, smoked paprika, salt, ground pepper, and cayenne pepper. Cook for about 1 minute, stirring constantly, to toast the spices.
- Add Liquids and Rice: Pour in the tomato sauce and chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil over medium-high heat. Stir in the brown rice.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer until the rice is tender, about 30 to 35 minutes.
- Serve: If desired, sprinkle with chopped fresh parsley before serving.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Total Time: About 1 hour
- Active Preparation Time: Approximately 20 minutes
- Cooking Time: Around 40 minutes
Variations
- Protein Alternatives: Substitute ground beef with ground pork, chicken, turkey, or even a plant-based meat alternative for a different flavor profile.
- Cabbage Varieties: While green cabbage is traditional, experimenting with napa or Savoy cabbage can add a unique texture and taste.
- Grain Options: Swap the brown rice for white rice, quinoa, or barley to suit your preference.
Storage/Reheating
- Refrigeration: Store cooled soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze the soup in airtight containers for up to 3 months.
- Reheating: Reheat the soup on the stovetop over medium heat until warmed through, or microwave individual portions until hot. If the soup has thickened upon standing, add a splash of broth or water to reach the desired consistency.
FAQs
What type of cabbage should I use for Stuffed Cabbage Soup?
Green cabbage is commonly used due to its mild flavor and availability. However, you can experiment with napa or Savoy cabbage for a different texture and taste.
Can I use regular paprika instead of smoked paprika?
Yes, regular paprika can be used, but it will alter the flavor profile. Smoked paprika imparts an earthy, smoky flavor, while regular paprika is milder and sweeter.
Can I make Stuffed Cabbage Soup ahead of time?
Absolutely. This soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. The flavors often deepen over time, enhancing the taste.
What should I serve with Stuffed Cabbage Soup?
Pair the soup with a simple grilled cheese sandwich or a mixed lettuce salad with a light vinaigrette for a complete meal.
How can I make this soup vegetarian?
To make a vegetarian version, substitute the ground beef with a plant-based meat alternative or additional vegetables like mushrooms. Use vegetable broth instead of chicken broth.
Is it necessary to rinse the rice before adding it to the soup?
Rinsing rice removes excess starch, which can prevent it from becoming sticky and helps keep the soup’s broth clear. It’s recommended to rinse the rice until the water runs clear.
Can I use a slow cooker to make this soup?
Yes, you can adapt this recipe for a slow cooker. Brown the ground beef and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the rice and vegetables are tender.
Stuffed Cabbage Soup
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Gluten Free
Description
Stuffed Cabbage Soup is a hearty and flavorful dish that brings together all the comforting flavors of traditional stuffed cabbage rolls in an easy, one-pot meal. Made with tender cabbage, lean ground beef, vegetables, and a rich tomato-based broth, this soup is both nourishing and delicious—perfect for a cozy dinner or meal prep.
Ingredients
- 2 tablespoons canola oil
- 1½ pounds lean ground beef
- 4 cups chopped green cabbage
- 2 cups chopped yellow onion
- 1¼ cups chopped carrots
- 1 cup chopped celery
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 1 (15-ounce) can no-salt-added tomato sauce
- 4 cups unsalted chicken broth
- ¼ cup medium-grain brown rice
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
Instructions
- Brown the Beef: Heat oil in a large pot over medium-high heat. Add ground beef and cook, stirring often, until browned, about 6-7 minutes.
- Add Vegetables: Stir in chopped cabbage, onion, carrots, and celery. Cook until the onion turns translucent, about 5 minutes.
- Season the Mixture: Add brown sugar, smoked paprika, salt, ground pepper, and cayenne. Stir for 1 minute to toast the spices.
- Add Liquids and Rice: Pour in tomato sauce and chicken broth, scraping the bottom of the pot to deglaze. Bring to a boil, then stir in brown rice.
- Simmer: Reduce heat to low, cover, and simmer until rice is tender, about 30-35 minutes.
- Serve: Garnish with fresh parsley if desired and enjoy!
Notes
- Substitute ground beef with ground pork, turkey, or plant-based meat.
- Swap brown rice with white rice, quinoa, or barley.
- Use napa or Savoy cabbage for a different texture.
- Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
