Stuffed Cabbage Soup

Inspired by classic stuffed cabbage, this rich and hearty soup is flavorful, satisfying, and perfect for the cooler days ahead!

Recipe inspiration can come from many places – a spectacular restaurant experience, a fond memory, or even a particular craving.  Want to know what inspired this dish?  Basically, there was a head of cabbage staring back at me every time I opened the fridge.  Yep, this cruciferous vegetable I'd picked up at the produce market a week or so ago was begging to be cooked.  I love plain cabbage as a side dish.  It was often part of my Grandma's Sunday dinner ensemble.  She cooked it to death in the pressure cooker, and the result was always delicious.  For the cabbage in my fridge, I wanted to transform it into something more than a side dish.  Stuffed cabbage rolls came to mind, but I was in the mood for a nice warm bowl of soup.  So, Stuffed Cabbage Soup was born.  Here's how to make it!

Gather up these ingredients:

• 2 Tbsp olive oil
• 1 medium onion – diced
• 2 cloves garlic – minced
• 1 lb ground sirloin
• 1 tsp salt (divided)
• 1/4 tsp black pepper
• 1 cup chopped celery
• 1 cup chopped carrots
• 5 cups chopped cabbage (I cut mine into 2 inch pieces)
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup jasmine rice
• 1/4 tsp celery salt
• 1/2 tsp dill weed
• 1 Tbsp butter
• 1/4 cup chopped flat leaf (Italian) parsley

First, heat the olive oil in a dutch oven over medium high heat.  Add the diced onion and minced garlic.  Cook for a minute or so, then add the ground sirloin.  Sprinkle the black pepper and 1/2 teaspoon of salt to season the beef.  Once the beef is brown, stir in the celery and carrots.  Cook for a couple more minutes, then add the cabbage, diced tomatoes, vegetable broth, water, and rice.  Give it a good stir, and add the celery salt, basil, dill weed, and the other 1/2 teaspoon of salt.  Bring everything to a boil, then reduce the heat to a simmer.  Cover and cook for about 2 hours – until all the veggies are really soft.  Stir occasionally, and during the last 10 minutes of cooking, add the butter and parsley.  Serve the soup with crackers or cornbread.

The next time you're in the mood for a satisfying bowl of soup, I hope you'll give this one a try!

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Stuffed Cabbage Soup

Inspired by classic stuffed cabbage, this rich and hearty soup is flavorful and satisfying!

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings 8

Author The Kitchen Cosmetician

Ingredients

• 2 Tbsp olive oil
• 1 medium onion - diced
• 2 cloves garlic - minced
• 1 lb ground sirloin
• 1 tsp salt divided
• 1/4 tsp black pepper
• 1 cup chopped celery
• 1 cup chopped carrots
• 5 cups chopped cabbage cut into 2 inch pieces
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup jasmine rice
• 1/4 tsp celery salt
• 1/2 tsp dill weed
• 1 Tbsp butter
• 1/4 cup chopped flat leaf (Italian) parsley

Instructions

1. Heat the olive oil in a dutch oven over medium high heat.

2. Add the diced onion and minced garlic.  

3. Cook for a minute or so, then add the ground sirloin. 

4. Add the black pepper and 1/2 teaspoon of the salt to season the beef.

5. Once the beef is brown, stir in the celery and carrots.

6. Cook for a couple more minutes, then add the cabbage, diced tomatoes, vegetable broth, water, and rice. 

7. Stir in the celery salt, basil, dill weed, and the other 1/2 teaspoon of salt.

8. Bring everything to a boil, then reduce the heat to a simmer.

9. Cover and cook for about 2 hours.

10. Stir occasionally, and during the last 10 minutes of cooking, add the butter and parsley.

11. Serve with crackers or cornbread.