Like stuffed cabbage? You'll love this easy stuffed cabbage soup. It's got all of the classic flavors of stuffed cabbage without all the fuss of stuffing. Plus, you can make this warming soup ahead of time or freeze it for later for a quick dinner or lunch. Source: EatingWell.com, August 2020

Karen Rankin
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.

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  • Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.

Tips

To make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition Facts

299 calories; total fat 16.8g 26% DV; saturated fat 5.2g; cholesterol 58mg 19% DV; sodium 434mg 17% DV; potassium 695mg 19% DV; carbohydrates 18.1g 6% DV; fiber 3.2g 13% DV; sugar 7g; protein 19.5g 39% DV; exchange other carbs 1; vitamin a iu 794IU; vitamin c 22mg; folate 43mcg; calcium 56mg; iron 3mg; magnesium 45mg; thiamin -1mg; added sugar 3g.