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
- 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
- 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.