Cooked - Stuffed Cabbage Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Stuffed Cabbage Soup

6.0

1 tablespoon olive or avocado oil

1 ½ pounds ground beef (I like to use 85% lean)

1 onion, diced

1 green bell pepper, diced

1 small head of cabbage, cored and coarsely chopped (or use 2 bags of pre-shredded coleslaw)

1 28-ounce can of crushed tomatoes

6 cups beef stock or broth

1 bay leaf

1 teaspoon dried dill (or substitute Italian seasoning)

2 teaspoons paprika

Dash of Worcestershire sauce

½ cup uncooked rice

V8 juice or water to thin the soup if it gets too thick

Salt and Pepper

In a large stock pot or Dutch oven, heat oil over medium heat. Add ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper. Cook until beef is browned and cooked through and vegetables are soft and slightly golden.
Add chopped cabbage, tomatoes, stock, bay leaf, dill, paprika and Worcestershire sauce. Bring to a boil, then reduce to a simmer. Simmer, uncovered for 45 minutes, or until cabbage is just tender.
Add rice and simmer for another 30 minutes.
If the soup is too thick, thin it down with v8 juice or water.
Season to taste with salt and pepper.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 25 weeks ago

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