Forget the fuss of stuffing cabbage leaves and dive into this hearty, flavor-packed soup that brings all the classic flavors of stuffed cabbage into one easy-to-make dish. Perfect for those chilly nights when you crave something comforting but don’t want to spend hours in the kitchen.
Why This Recipe Works
- It simplifies the traditional stuffed cabbage recipe without sacrificing any of the flavors.
- The combination of ground beef, rice, and cabbage in a savory tomato broth is irresistibly delicious.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- This soup is freezer-friendly, making it a great option for meal prep.
- It’s customizable, allowing you to adjust the ingredients based on your preferences or what you have on hand.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium head cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1/2 cup uncooked white rice
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Ground Beef
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it apart with a wooden spoon as it cooks. This should take about 5-7 minutes. Tip: For extra flavor, you can season the beef with a pinch of salt and pepper while it cooks.
Step 2: Sauté the Onions and Garlic
Add the diced onion to the pot with the beef and cook until the onion is translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t rush this step; allowing the onions to soften properly will build a deeper flavor base for your soup.
Step 3: Add the Cabbage and Tomatoes
Stir in the chopped cabbage, diced tomatoes, and tomato sauce. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften. This is a great time to add the paprika for a subtle smoky flavor.
Step 4: Pour in the Broth and Add Rice
Add the beef broth and uncooked rice to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender. Tip: Keep an eye on the soup as it simmers to ensure the rice doesn’t overcook and become mushy.
Step 5: Season and Serve
Once the rice is cooked, taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired. This soup is even better the next day, as the flavors have more time to meld together.
Tips and Tricks
For those looking to elevate their unstuffed cabbage soup, consider browning the ground beef in batches to ensure a good sear, which adds depth of flavor. If you’re short on time, pre-shredded cabbage can be a time-saver. For a thicker soup, let it simmer uncovered for the last few minutes of cooking. And don’t forget, this soup tastes even better the next day, making it perfect for leftovers.
Recipe Variations
- For a lighter version, substitute ground turkey or chicken for the beef.
- Add a pinch of red pepper flakes for a spicy kick.
- Incorporate other vegetables like carrots or bell peppers for added nutrition and color.
- Use quinoa or cauliflower rice instead of white rice for a lower-carb option.
- For a vegetarian twist, omit the meat and use vegetable broth, adding mushrooms or lentils for protein.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the onions and garlic as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the rice during the last hour of cooking to prevent it from becoming too soft.
How can I store leftovers?
This soup stores beautifully in the refrigerator for up to 4 days or in the freezer for up to 3 months. Just be sure to cool it completely before storing and reheat gently on the stove or in the microwave.
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You may need to adjust the cooking time accordingly or pre-cook the rice slightly before adding it to the soup to ensure it doesn’t overcook the other ingredients.
Summary
This unstuffed cabbage soup is a simplified, yet equally delicious, version of the classic stuffed cabbage. It’s hearty, flavorful, and perfect for any night of the week. Plus, it’s versatile enough to adapt to your taste preferences or dietary needs.