One-pot Unstuffed Cabbage Soup
This hearty and comforting One-Pot Unstuffed Cabbage Soup combines the flavors of classic stuffed cabbage rolls without the hassle of rolling. It’s a nutritious and satisfying dish that's perfect for a cozy dinner.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 1 head green cabbage, chopped About 2 pounds.
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, undrained (14.5 ounces)
- 4 cups beef or vegetable broth
- 1 cup uncooked rice White or brown.
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- to taste fresh parsley, chopped For garnish.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the ground beef (or turkey) to the pot, breaking it apart with a wooden spoon. Cook until the meat is browned, about 5-7 minutes.
- Stir in the chopped cabbage and continue to cook for another 5 minutes, until the cabbage begins to wilt.
- Add the diced tomatoes (with their juice), beef or vegetable broth, uncooked rice, smoked paprika, Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the rice is tender and the cabbage is cooked down.
- Taste and adjust seasoning if needed.
- Serve the soup hot, garnished with fresh parsley.
Notes
This soup can be stored in the refrigerator for up to 5 days. Reheat on the stove before serving.
Feel free to customize the recipe by adding other vegetables like carrots or bell peppers according to your preferences.
To make it vegetarian, substitute the ground meat with lentils or additional beans.