Stuffed Cabbage Soup

Name: Stuffed Cabbage Soup
Prep time: 20 min
Total time: 70 min
Yield: 6 Servings
Ingredients: 1 pound ground beef; 1 medium yellow onion, chopped (about 2 cups); 1 teaspoon kosher salt; u00bd teaspoon black pepper; 4 garlic cloves, chopped; u00bd teaspoon ground cinnamon (I used u00bc teaspoon); 3u00be cups beef consommu00e9 (from 3 [10 1/2-oz. each] cans); 3u00bd cups tomato sauce (from 2 [15-oz. each] cans); 6 cups green cabbage, chopped (from 1 small head); 2 medium carrots, thinly sliced (about 1 cup); u00bd cup uncooked long-grain white rice; 2 tablespoons dark brown sugar; 1 tablespoon Worcestershire sauce; 1 dried bay leaf; 2 tablespoons fresh lemon juice (from 1 lemon), plus lemon wedges for serving; 2 tablespoons chopped fresh dill, plus dill sprigs for garnish

By admin Beef, cabbage, Soup Boiling, Sautéing

January 18, 2024

You know those days when you get home from work and you wonder what on earth to make for dinner? While rummaging through the fridge and pantry, I had everything to make this Stuffed Cabbage Soup. Stuffed cabbage often has a touch of cinnamon. I actually cut the cinnamon in half. You could also use ground chicken or turkey instead of the ground beef. This soup is really good, my husband LOVED it. It also freezes well. Cabbage has an impressive nutrient, which is rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Eat more cabbage!

Prep: 20 mins
Cook: 50 mins
Yields: 6 Servings

Ingredients

1 pound ground beef

1 medium yellow onion, chopped (about 2 cups)

1 teaspoon kosher salt

½ teaspoon black pepper

4 garlic cloves, chopped

½ teaspoon ground cinnamon (I used ¼ teaspoon)

3¾ cups beef consommé (from 3 [10 1/2-oz. each] cans)

3½ cups tomato sauce (from 2 [15-oz. each] cans)

6 cups green cabbage, chopped (from 1 small head)

2 medium carrots, thinly sliced (about 1 cup)

½ cup uncooked long-grain white rice

2 tablespoons dark brown sugar

1 tablespoon Worcestershire sauce

1 dried bay leaf

2 tablespoons fresh lemon juice (from 1 lemon), plus lemon wedges for serving

2 tablespoons chopped fresh dill, plus dill sprigs for garnish

Directions

1Cook the beef, onion, salt, and pepper in a small Dutch oven or large saucepan over medium-high, stirring often, until meat is no longer pink, about 5 minutes. Stir in garlic and cinnamon, and cook, stirring constantly, 1 minute.

2Stir in consommé and tomato sauce. Bring to a low boil over medium.

3 Stir in cabbage, carrots, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil over medium. Reduce heat to low; cover and simmer until rice is tender, about 25 minutes.   Remove from heat, and let stand, uncovered, 15 minutes. Remove and discard bay leaf; stir in lemon juice and chopped fresh dill.

4 Ladle evenly into 6 bowls. Garnish with dill sprigs; serve with lemon wedges.

Recipe from Southern Living.

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