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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - lean ground beef, 93% to 96% lean
  • - salt, to taste
  • 1 - large white onion, finely chopped
  • 3 cloves - garlic, peeled, minced
  • 1 1/2 teaspoons - sweet paprika
  • 1/2 teaspoons - dried thyme
  • 2 cans - (14.5 oz. each) petite diced tomatoes
  • 1 cans - (8 oz. each) regular or no-salt-added tomato sauce
  • 5 cups - unsalted beef broth or stock
  • 4 cups - chopped green cabbage
  • - freshly cracked black pepper
  • 1 cups - cooked brown rice
  • Directions:

    In a large soup pot set over high heat, season the ground beef with salt and cook, using a potato masher to break the meat into small pieces as it browns.

    Drain any fat from the pot and reduce heat to medium low. Add the onion, garlic, paprika and thyme and cook until onions are soft, 5-7 minutes.

    Add the tomatoes, tomato sauce, beef stock and cabbage, and season with remaining salt and black pepper to taste. Bring to a boil, reduce heat to low; cover and simmer until the cabbage is soft, about 35 minutes.

    Add the cooked brown rice and simmer for 5 more minutes before ladling soup into 8 serving bowls to serve.

    Brief Description

    Ground beef with cabbage and tomatoes in a beef broth base with rice.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Oriental

    Prep Time: 25 min
    Cook Time: 1 hour(s)


    Per Serving: Calories 159 (17% from fat), Fat 3 g, Cholesterol 35 mg, Sodium 248 mg, Fiber 3 g, Carbohydrates 18 g, Protein 15 g.


    Dallas Morning News / Mary Spencer of Taste: A Cook's Place

    Posted By:


    Posted On:

    September 27, 2015

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