Stuffed Cabbage Soup
It’s your favorite stuffed cabbage in soup form! Stuffed Cabbage Soup is all the comfort with none of the cutting but lots of the eating.
This past weekend, I visited my brother Andy in San Francisco. It was glorious! There was tons of noshing, wineries, hiking, and we even had time to squeeze in a Monster Truck race. (You can take the girl out of Texas…) Don’t fret, I’ll share a few photos soon! Between living in Austin, and frolicking in SF, and playing in Cancun, I maybe forgot the the rest of the country is currently living in an arctic tundra. Sorry bout that, y’all. I’m literally lying in my hammock in my Bat Mitzvah skirt, dreaming of Passover recipes for you, when I should be thinking about keeping my kindelah warm! So I bring you, soup.
But not just any soup! It’s all the ingredients of my beloved Stuffed Cabbage, with none of that tedious rolling. I used quinoa instead of rice, to make it gluten free and Passover-friendly (if you’re eating quinoa on Passover.) Okay, I also had quinoa in my pantry, and didn’t have rice. But use what you like!
Also, it’s a one-pot meal! Don’t you love that? Easy, hearty, and super delicious. And, it’s even better the next day and it makes a ton. I seriously ate this for 8 meals in a row and I’m not sorry. Though my friends may wish I didn’t…
Anyhoo, isn’t it gorgeous?? Ugh I wish I had more right meow.
Will you make some and invite me over???
Please? I’ll be your best friend, and I’ll bring rugelach.
You’re gonna need a recipe! Ta da.
Stuffed Cabbage Soup
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1/2 large white onion
- Salt and fresh cracked black pepper
- 3 garlic cloves minced
- 1 pound ground beef I used 85/15
- 1/4 cup tomato paste
- 1 medium cabbage head core removed and chopped into 1-inch pieces
- 1/2 cup dried quinoa
- 1 28- oz can diced tomatoes
- 4 cups beef or chicken broth plus more for reheating
- 2 teaspoons paprika
- 1 tablespoon ground cumin
- Pinch cayenne or more! Spic-ay!
- 1/4 cup white vinegar
- Parsley for garnish
Instructions
- In a large Dutch oven or heavy bottomed pot, heat 1 tablespoon olive oil over medium. Add onions, 1/2 teaspoon salt and 1/4 teaspoon black pepper and saute for 6-7 minutes, until translucent.
- Then add garlic and saute for one more minute.
- Add the other tablespoon of olive oil and add ground beef. Brown while stirring until cooked, and then drain most of the fat off (I left a little. Fat is tasty!)
- Then add tomato paste and brown for 5 minutes while stirring.
- Add cabbage and cook while stirring until slightly softened.
- Then add remaining ingredients except parsley and bring to a simmer. Lower to medium low heat, cover, and cook for 25-30 minutes or until quinoa is cooked.
- Add salt and pepper to taste. Ladle into bowls, garnish with parsley and serve! It's even better the next day. This is a thick soup, but if your soup gets too thicker overnight, add more broth as you reheat.
24 Comments
Mmm. Looks delicious. I’m making this tonight. For the quinoa or rice do you put it in the pot raw? Any change in directions if you are using rice?
Let me know how it goes! I honestly only tried quinoa, but they take about the same amount of time to cook so it should work the same. Just cook until the rice is done. If it absorbs too much liquid, add more broth.
I’m in north Dallas area and I am freezing ❄️❄️❄️ my tush off, so I will definitely be trying this.
Let me know how it goes- stay warm!
A snowy night and a perfect stoup! It is thick and rich and delish! I used few splashes of worcestershire for flavor in place of cumin as husband is not a fan…but the touch of vinegar and the sweet paprika add lovely layers of flavor! Love stuffed cabbage so this is a keeper!
Great ideas! Love how you adapted it 🙂
You’re a freaking genius!
Aw thanks! I wouldn’t go that far 🙂
do you think it would work with minced chicken in place of the beef?
Sure it would!
I love this soup I can’t wait to make it tonight. Would you consider a large Dutch oven at 6 quarts or 7.5 quarts?
Yes that sounds big enough! Enjoy!
Could I use red cabbage for this recipe please?
It will work, but the color may be weird.
Everyone who tries this loves it! I am REALLY not a cook and I find it easy to make. Something’s off about the quantity though b/c I use a 2 lb. cabbage and 1.3 lbs of ground turkey and I always need to add one more box of broth. Could be user error, I know, especially considering I’m really not much of a cook.
Hi Randi- I’m glad you like it. This is one of my favorites too! It is a thick soup, more of a stew. SO you can definitely add more broth if you prefer. The cabbage should cook down and release some water but more broth can’t hurt!
My mother, may she rest in peace, used to make something like this, with rice, I believe, and raisins. Divine, I thought, even as a picky child!
What a nice memory! You could definitely add rice and raisins to this, though it would be pretty thick so I think you would need more broth too.
Sounds easy and delicious. Looking forward to trying it.
Hi – I love stuffed cabbage but am too lazy to make it, so this was the perfect solution. I made it according to your recipe, but used smoked paprika because that’s all I have. I think it adds a nice smoky undertone to the flavor. I also left out the cumin because I’m not a fan. I had a big bowl for lunch and am looking forward to having it for dinner tonight! Thanks so much for a wonderful recipe.
Sounds great! Love your modifications. Glad you liked it! It’s a favorite of mine too.
P.S. I also used rice instead of quinoa because that’s what I have and what I’m used to- perfect!
Cumin and quinoa do NOT go in a recipe like this! And you need a couple tablespoons of brown sugar to balance out the quarter cup of vinegar. And the vinegar should be AC, not white.
They go in my recipe! You can make yours how you like!