Go Back
+ servings
Stuffed Cabbage Soup
Print

Stuffed Cabbage Soup

No need to mess with making actual cabbage rolls, this soup combines all the same great flavors in a bowl without having to worry about stuffing boiled cabbage leaves. 
Course Main
Cuisine American
Keyword cabbage, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 373kcal

Ingredients

Instructions

  • Heat two tablespoons of olive oil in a medium sauce pan over medium-high heat.
  • Add the rice and stir to coat.
  • Stir in 2 cups of the chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and let simmer 15-20 minutes or until the rice is tender.
  • Meanwhile, in a large pot over medium-high heat add the remaining 2 tablespoons of olive oil.
  • Crumble in the beef and pork and cook until just starting to brown.
  • Add the allspice, coriander, paprika, salt, pepper, bay leaf and dill. Stir.
  • Add the onion, garlic and carrot and cook until the onion just starts to soften.
  • Add the cabbage. Stir and cook until wilted.
  • Stir in the remaining 4 cups of stock, diced tomatoes and stir tomato sauce. Bring to a boil then reduce to a simmer.
  • Stir in the cooked rice and season with more salt and pepper to taste.
  • Simmer for 5 more minutes then stir in the parsley.
  • Serve hot.

Nutrition

Calories: 373kcal | Carbohydrates: 26g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 265mg | Potassium: 586mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1372IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 2mg