Stuffed Cabbage Soup Beef Rice Recipe

There’s something incredibly comforting about a hearty bowl of stuffed cabbage soup, and trust me, this warm, savory delight is going to be your new best friend on a chilly night. 🌟

Hearty dishes are my favorite, and my Stuffed Cabbage Soup with Beef and Rice is a perfect mix of hearty elements. Ground beef and chopped cabbage team up in this soup (actually, it is a kind of stew) to deliver the warmth of beef broth and the tang of crushed tomatoes in every spoonful.

Cabbage is a good source of vitamins C and K, and surprisingly high in fiber (more than 2 cups will do for an entire day), and beef is also a good source of protein. Refugees, like so many people, crave warmth.

Stuffed Cabbage Soup Beef Rice Recipe Ingredients

• Ground Beef: Rich in protein, provides a hearty base, essential for muscle growth.
• Crushed Tomatoes: High in vitamins A and C, adds a rich, tangy flavor.
• Cabbage: Low in calories, high in fiber, aids digestion, enhances texture.
• Onion: Adds sweetness and depth, contains antioxidants, supports immune health.
• Garlic: Enhances flavor, contains allicin, known for cardiovascular benefits.
• Rice: Provides carbohydrates, essential for energy, adds body to the soup.
• Beef Broth: Adds savory depth, contains nutrients, enhances overall flavor.

Stuffed Cabbage Soup Beef Rice Recipe Ingredient Quantities

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 cups water
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small head of cabbage, chopped
• 3/4 cup uncooked white rice
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

How to Make this Stuffed Cabbage Soup Beef Rice Recipe

1. In a sizable pot or Dutch oven, warm the olive oil over medium heat. Stir in the ground beef and cook it until brown, breaking it up as needed with a wooden spoon.

2. Place the onions in the saucepan, and set the heat to medium. Stir the onions while they are cooking and try to keep them in a single layer on the bottom. This way, they will be cooking evenly, and we should have caramelized onions in about 10 minutes. If we are cooking them at a somewhat low temperature, we may need 15 minutes. But we want tenderness and sweetness, not browning.

3. Add the crushed tomatoes and tomato paste to the beef broth and water. Stir everything together.

4. Add Worcestershire sauce, paprika, and dried oregano. o Seasoning the soup: o Worcestershire sauce o Paprika o Dried oregano o Salt o Black pepper o Stir is to mix all the spices evenly. o Sup to help highlight all the flavors in the finished product.

5. Bring the soup to a boil; then reduce the heat to a simmer.

6. Place the chopped cabbage into the pot. Stir vigorously until well incorporated into the broth.

7. Allow the soup to simmer for about 10 minutes. This will let the cabbage soften slightly.

8. Add the raw rice to the soup; make sure it is evenly scattered throughout the liquid.

9. Keep the soup at a low simmer for another 20-25 minutes with the lid on. It’s ready when the rice has cooked and the cabbage is tender.

10. If needed, season to taste. Before serving, if you like, garnish with fresh parsley that has been chopped fine. Your stuffed cabbage soup is now ready for consumption!

Stuffed Cabbage Soup Beef Rice Recipe Equipment Needed

1. Sizable pot or Dutch oven
2. Wooden spoon
3. Cutting board
4. Chef’s knife
5. Measuring cups
6. Measuring spoons
7. Can opener
8. Garlic press (optional, for mincing garlic)
9. Ladle (for serving)

FAQ

• Can I use brown rice instead of white rice?Indeed, one can use brown rice instead of white rice. But it might require some adjustments in the cooking time, since wild rice and other brown rice preparations usually take longer to cook than white rice.
• Is it possible to make this soup vegetarian?For a vegetarian version of this dish, use a protein substitute such as lentils or meatless crumbles in place of the ground beef, and use vegetable broth instead of beef broth.
• Can I prepare this soup in advance?This soup can definitely be made ahead of time and kept in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the microwave to serve.
• Can I freeze the leftovers?Certainly, airtight containers are ideal for freezing soup. The soup will keep well in those containers for up to three months. Remember that when you thaw it, it should be done in the refrigerator overnight. After that, it’s ready to be reheated and enjoyed.
• What can I use instead of Worcestershire sauce?In case you lack Worcestershire sauce, soy sauce will do. Alternately, a soy sauce and vinegar blend will work in its place.
• How do I prevent the rice from becoming mushy?To stop rice from being mushy, add it about 20 minutes before the cooking time is over, and be sure it cooks just to the tender stage.
• How can I make this soup spicier?To make it as spicy as you’d like, add some crushed red pepper flakes or a dash of hot sauce.

Stuffed Cabbage Soup Beef Rice Recipe Substitutions and Variations

Ground turkey or ground chicken can be used in place of ground beef for a leaner option.
Vegetable oil or canola oil can be used instead of olive oil.
In the absence of beef broth, you can make this recipe with chicken or vegetable broth.
You can use canned diced tomatoes instead of crushed tomatoes, though you might want to blend them for a smoother texture.
Brown rice can replace white rice, although it may demand a bit more cooking time.

Pro Tips

1. Brown the Beef Thoroughly Make sure to brown the ground beef well in the beginning. This adds a depth of flavor that will enrich the soup. Let it develop a nice crust before breaking it up completely.

2. Deglaze with Beef Broth After browning the beef and sautéing the onions and garlic, consider using a splash of beef broth to deglaze the pot. This will help lift any caramelized bits from the bottom, adding extra flavor to the soup.

3. Layer in Spices Instead of adding all the spices at once, try layering them throughout the cooking process. Add some when browning the beef for depth, and then adjust and add more during the simmer for balance.

4. Rest Before Serving Let the soup sit for at least 10-15 minutes after cooking before serving. This resting time allows the flavors to meld together, creating a richer and more cohesive taste.

5. Consider a Squeeze of Lemon Just before serving, a small squeeze of fresh lemon juice can brighten the flavors and add a touch of acidity to balance the richness of the soup.