Stuffed Cabbage Soup
A warm and comforting soup that captures the flavors of traditional stuffed cabbage rolls, perfect for chilly days.
Ingredients
Meat and Vegetables
- 1 pound ground beef Use lean ground beef for a healthier option
- 1 yellow onion chopped yellow onion
- 1/2 head cabbage (cut into wedges and sliced thickly)
Tomato Base
- 1 can chopped tomatoes (8 ounces, not drained)
- 28 ounces crushed tomatoes
Broth and Seasonings
- 3 cups beef broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon Kosher salt Adjust to taste
- 1/4 teaspoon coarse ground black pepper Adjust to taste
Cooking Essentials
- 4 tablespoons butter Divided for cooking
Final Touch
- 2 cups cooked rice
Instructions
Preparation
- In a large pot over medium-high heat, add the ground beef and cook it, breaking it apart as it cooks. Once browned, drain the beef and set it aside on a plate.
- In the same pot, add two tablespoons of butter and the chopped onion. Sauté until the onion is tender. Remove it from the pot and set it aside with the ground beef.
- Add another two tablespoons of butter to the pot and add the sliced cabbage. Cook it until the cabbage is tender and starts to wilt.
Cooking
- Return the ground beef and onion to the pot with the cabbage.
- Pour in the crushed tomatoes, beef broth, and chopped tomatoes. Stir in the Italian seasoning. Let the mixture simmer for 15-20 minutes.
Serving
- Before serving, add the cooked rice and season with salt and pepper to taste.
Notes
Serve hot with crusty bread or a fresh salad. Garnish with freshly chopped herbs or shredded cheese if desired.