DESCRIPTION
Get all the cabbage roll flavor you love with less effort with this Stuffed Cabbage Soup recipe. It’s perfect comfort food!
Ingredients
- 2 Tbsp. butter
- 1 medium onion, chopped
- 2 carrots, peeled and chopped (optional)*
- 2 cloves garlic, minced
- 1 lb. lean ground beef
- 1 tsp. salt
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1/4 cup tomato paste
- 4 cups beef stock
- 1 (14 oz. can) diced tomatoes
- 1/2 head green cabbage, cored and coarsely chopped**
- 1/2 cup uncooked long-grain white rice
- 1/2 cup chopped fresh dill, divided***
- 1 bay leaf
- 1/3 cup of sour cream, for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and the carrot (if using), and cook until onion is softened, 3-4 minutes. Add the garlic and cook while stirring for 30 seconds.
- To the onions, add the beef, salt, paprika, and the black pepper. Increase the heat to medium-high. Stir and then cook undisturbed for 3-4 minutes to start browning the beef. Then, cook while stirring occasionally until beef is no longer pink, another 2-3 minutes.
- Stir the tomato paste into the beef mixture. Then add the beef stock, diced tomatoes, cabbage, rice, 1/4 cup of the dill, and the bay leaf.
- Increase heat to high and bring to a boil. Reduce heat to a simmer. Allow to simmer, stirring occasionally, until the rice is tender, about 20 minutes. Stir in the remaining 1/4 cup of dill. Taste and add more salt and pepper, if needed.
- Ladle soup into bowls. Top each serving with a small scoop of sour cream, if desired.
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Notes
*My family’s cabbage rolls never contained carrots and so I don’t usually put them in the soup. But I know that some people have shredded carrots in their cabbage rolls, and then adding some carrots to the soup really makes the flavor more authentic for them.
**This is equivalent to 6-7 cups of chopped cabbage. If buying a bag of shredded cabbage (or coleslaw mix), you’ll need one 14-16 ounce bag. Before adding it to the soup, give the shredded cabbage a rough chop so that you don’t have long strands in your soup. Those don’t fit well on a spoon.
***If using dried dill weed, add 2 teaspoons to the soup when you add the rice and then don’t use any for garnish.