Stuffed Cabbage Soup
Stuffed Cabbage Soup made with savory ground beef, hearty cabbage and zesty tomatoes make this a comfort soup packed with nutrition.
Servings 8
Calories 297kcal
Ingredients
- 1 cup long-grain rice
- 1 pound beef, ground, 95% lean
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1 medium onion
- 1 head cabbage
- 2 tablespoon butter, unsalted
- 14 1/2 ounce diced tomatoes, canned
- 28 ounce crushed tomatoes, canned
- 32 ounce beef broth
Instructions
- Cook rice as directed on package; set aside when done.
- Heat dutch oven over medium heat. Add beef and season with salt and pepper. Cook for 6-8 minutes or until cooked through. Stir and break apart into crumbled.
- While beef cooks, dice onion and chop cabbage into bite size squares.
- Once beef is cooked and no longer pink, remove from pan.
- Add butter, onion, and cabbage to dutch oven. Cook for 3-4 minutes until slightly browned and cabbage is wilted, stirring occasionally.
- Add beef, diced tomatoes with juices, crushed tomatoes and beef broth to the pot. Simmer for 15 minutes.
- Add rice, stir and allow to heat through.
