Like stuffed cabbage? You’ll love this easy stuffed cabbage soup. It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing. Plus, you can make this warming soup ahead of time or freeze it for later for a quick dinner or lunch.
- 2 tablespoons canola oil
- 1 ½ pounds lean ground beef
- 4 cups chopped green cabbage
- 2 cups chopped yellow onion
- 1 ¼ cups chopped carrots
- 1 cup chopped celery
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon cayenne pepper
- 1 (15 ounce) can no-salt-added tomato sauce
- 4 cups unsalted chicken broth
- ¼ cup medium-grain brown rice
- 2 tablespoons chopped fresh flat-leaf parsley (Optional)
- Step 1
Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.
To make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.
Serving Size: 1 1/2 cups Per Serving: 300 calories; protein 19.5g; carbohydrates 18.1g; dietary fiber 3.2g; sugars 7.3g; fat 16.8g; saturated fat 5.2g; cholesterol 57.8mg; vitamin a iu 793.7IU; vitamin c 21.8mg; folate 43.3mcg; calcium 55.8mg; iron 2.9mg; magnesium 44.5mg; potassium 694.6mg; sodium 434mg; added sugar 3g.