Stuffed Cabbage Soup


  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 4 tablespoons butter
  • 1 yellow onion, chopped
  • 1 head cabbage, chopped roughly
  • 14 ounces tomato, diced
  • 14 ounces tomato, crushed
  • 3 cups beef broth
  • 3 cups rice, cooked


  1. In a large dutch oven over medium heat on the stove-top, add the ground beef, salt, and pepper.
  2. Thoroughly brown the beef, then remove it from the pot using a slotted spoon.
  3. Add in the butter, onion, and cabbage, and cook until the onions start to caramelize, for about 5 minutes.
  4. Add in the diced tomatoes, crushed tomatoes, beef broth, and cooked beef.
  5. Reduce the heat to low and let the soup simmer for 15 minutes.
  6. Stir in the cooked rice and cook until thoroughly warmed.
  7. Serve immediately!

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