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

Cook Time 1

Total Time 1 15

Servings servings

Calories 373kcal

Author Inspired by Rachael Ray

Equipment

Saucepan
Dutch Oven or large pot

Ingredients

4 tablespoons olive oil divided
1 cup white rice uncooked
1 quart chicken stock plus 2 cups, divided
1 pound ground beef
1 pound ground pork
½ teaspoon ground allspice
1 ½ teaspoons ground coriander
2 teaspoons smoked paprika
kosher salt to taste
freshly ground black pepper to taste
1 bay leaf
2 teaspoons dried dill
1 medium onion chopped
2 cloves garlic minced
1 carrot thinly sliced
1 head green cabbage cored, sliced thin
1 28-ounce fire-roasted diced tomatoes
1 15-ounce tomato sauce
1 handful parsley chopped

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.

Notes

Great served with a piece of warm crusty bread.

Nutrition