Stuffed Cabbage Soup

It’s officially Fall, y’all! I am welcoming Fall with open arms – and soup. I absolutely love soups and stews. We enjoy many different soups all throughout these cooler seasons. Our favorites are usually full of veggies, protein, and make for great leftovers. This busy momma loves meal planning, especially via leftovers. Stuffed Cabbage Soup is hearty, with very little hands-on time, and tastes even better the next day, which is a total win in my book.

You might’ve already figured it out, but this soup is based on a traditional German dish - Stuffed Cabbage Rolls. The Chopping Block is hosting a virtual Cook Along on October 4th, featuring a few classic German staples such as:

• Chicken Schnitzel
• Herb-Roasted Potatoes
• Braised Red Cabbage with Bacon and Apples

If you are new to stuffed cabbage rolls, they are a savory dish with beef and rice, earthy cabbage and onion, and yet bright with tomatoes and a splash of red wine vinegar - it really wakes the taste buds. And although the ingredients are relatively simple, the process is pretty time consuming. To bypass the hands-on time needed for traditional Stuffed Cabbage Rolls, my solution is this Stuffed Cabbage Soup. You will still need about an hour to cook this from start to finish, but there are only about 15 minutes total hands-on cooking. Less hands-on time = more time with the people you love.

Stuffed Cabbage Soup

Scroll down for a printable version of this recipe

Serves 8
Prep Time: 15 minutes
Cook Time: 1 hour

1-1/2 pound ground beef

1 large onion, chopped

3 garlic cloves, minced

2 carrots, shredded

1 head of cabbage, cored and chopped into bite-sized pieces

6 cups beef broth

30 oz tomato sauce

1 cup rice

2 bay leaves

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper
1-1/2 T Red Wine Vinegar

1. In a large pot over medium heat, add oil and sauté onions until tender, about 5 minutes.
2. Add garlic, and cook for 30 seconds.
3. Add ground beef, and cook until browned.
4. Add carrot, cabbage, tomato sauce, oregano, salt, and pepper. Cook 3 minutes.
5. Add beef broth, bay leaves, and rice. Bring to a simmer, and reduce heat to low. Simmer for 45 minutes, stirring occasionally, making sure the rice doesn’t stick to the bottom of the pot.
6. Finish by stirring in red wine vinegar, adding more to taste – if you like.

If you make this soup, please tag us on Instagram @the_chopping_block and @yummycrumbfd. Also, if you haven’t already joined The Chopping Block’s private Facebook group, do it! TCB hosts fun challenges that members can participate in and share their recipes and tips. I’ll see you there.