Forktionary

Stuffed Cabbage Soup Recipe

A hearty and flavorful Stuffed Cabbage Soup recipe inspired by Rick Rodgers' 'Winter Gatherings'. This comforting classic features tender meatballs simmered in a rich broth with tender cabbage, carrots, celery, and fluffy rice. Perfect for chilly evenings and festive gatherings!

Prep Time 30 mins
Cook Time 105 mins
Calories 182.1 kcal
Protein 11g
Rating 4.5 (2 Reviews)
Stuffed Cabbage Soup 96

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stuffed Cabbage Soup

  • 1 large egg
  • ½ cup bread crumbs
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 lb ground beef round
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • 1 medium head green cabbage (about 2 lbs), cored and shredded
  • 6 cups beef stock
  • 28 ounces crushed tomatoes in puree
  • 2 cups water
  • 2 teaspoons dried thyme
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 bay leaf
  • 1 cup long grain rice (uncooked)
  • ½ cup sour cream (for serving, optional)
  • 6 ounces tomato paste

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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.

Nutrition Information (Approximate per serving)

Sodium

39 g

Sugar

25g

Fat

5g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat Ground Beef Recipes European American Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Soups Stews Beef Stove Top Ground Beef Meat Equipment 4 Hours Or Less