Stuffed Cabbage Soup Recipe

Ingredients for Stuffed Cabbage Soup

• Egg
• Breadcrumbs
• Salt and pepper to taste
• Fresh Ground Black Pepper
• Ground Beef Round
• Vegetable Oil
• 1 large onion, chopped
• 2 carrots, chopped
• Celery Ribs
• Garlic Cloves
• Green Cabbage
• Beef Stock
• Crushed Tomatoes In Puree
• 2 cups water
• Dried Thyme
• 1 tsp sugar
• Cider Vinegar
• 1 bay leaf
• Long Grain Rice
• Sour cream, for serving (optional)

How to Make Stuffed Cabbage Soup

1. **Prepare the Meatballs:** Preheat oven to 375°F (190°C). In a medium bowl, beat the egg. Add breadcrumbs, salt, and pepper; mix well. Gently incorporate the ground beef. Roll into 16 meatballs.
2. **Brown the Meatballs:** Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown meatballs in batches for about 5 minutes per batch, turning occasionally. Remove meatballs with a slotted spoon and set aside.
3. **Sauté Vegetables:** Add remaining 1 tbsp olive oil to the pot. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
4. **Build the Soup:** Add shredded cabbage to the pot and stir well. Pour in beef broth, crushed tomatoes, tomato paste, water, thyme, sugar, vinegar, and bay leaf. Bring to a boil.
5. **Simmer:** Reduce heat to medium-low, cover, and simmer for 30 minutes.
6. **Cook Meatballs & Rice Simultaneously:** Add meatballs to the soup and continue simmering for 15 minutes, or until no longer pink inside. Meanwhile, cook rice according to package directions or until tender. Drain and rinse under cold water.
7. **Finish the Soup:** Stir cooked rice into the soup. Season with salt and pepper to taste.
8. **Serve:** Ladle soup into bowls. Top each serving with a dollop of sour cream, if desired. Serve hot.