Sunday, December 13, 2020




Stuffed cabbage soup made with ground beef, rice, cabbage and fresh tomato sauce on the stovetop in just thirty minutes.


  • 3 garlic cloves, minced
  • 1 large yellow onion, chopped (1 3/4 cups)
  • 1 1/2 lbs lean ground beef
  • 5 cups packed chopped cabbage (16-19 oz)
  • 3 cans (8 oz.) Tomato sauce
  • 2 (14.5 oz.) Cans of small diced tomatoes
  • 2 large carrots, chopped (1 1/4 cups)
  • 1 tablespoon of Worcestershire sauce
  • 1 1/2 teaspoon dried paprika
  • 1 teaspoon of dried oregano or 1 tbsp fresh chopped
  • 2 cans (14.5 oz) low sodium beef broth
  • 2 bay leaves
  • 3/4 cup long grain dry white rice
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon of fresh lemon juice
  • 1/3 cup chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1 tablespoon of olive oil
  • 3/4 teaspoon dried thyme or 2 1/2 teaspoon chopped fresh


First, heat 1 tablespoon of olive oil in a large cast iron pot over medium-high heat.

Then, add the beef, season with salt and pepper and cook, stirring and breaking the beef occasionally, until golden brown. Transfer the beef to a paper towel-lined plate, reserving 2 Tbsp. With the fat melted in the pan, reserve the beef.

Add the onion and carrots to the pan and sauté 1 minute, then add the cabbage and sauté 2 minutes, then add the garlic and sauté 1 minute more.

Add the beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return the beef to the soup mixture.

Season the soup with salt and pepper to taste and bring to a light boil, then add the rice, cover the pot and reduce the heat and simmer until the rice is cooked through, stirring occasionally, about 25 minutes.

Stir in up to 1 cup of water or more of the beef broth to thin out to taste (it will thicken on standing and become almost like a stew), then stir in the lemon juice and parsley. Serve hot.