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Easy Stuffed Cabbage Soup

A cozy, hearty soup packed with tender cabbage leaves, savory meat, and aromatic spices, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Polish
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head cabbage
  • 1 lb ground beef or turkey Feel free to use ground halal turkey for a lighter option.
  • 1 cup cooked rice Quinoa or couscous can replace rice for a twist.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in boiling water for about 3 minutes to soften the leaves. Remove and let it cool.
  2. In a large skillet, sauté the chopped onion and minced garlic over medium heat until they become translucent—around 3-5 minutes. Add the ground beef or turkey, cooking until browned. Drain any excess fat.
  3. In a bowl, combine the cooked rice, the sautéed meat mixture, paprika, salt, and pepper, mixing well.
Assembly & Cooking
  1. Carefully peel off the softened cabbage leaves. Place a heaping spoonful of the meat mixture on each leaf and fold it up, tucking in the sides like a burrito. Repeat until all the mixture is used.
  2. In the same pot, pour the crushed tomatoes and beef broth, adding the tomato paste. Mix together. Then, gently place the stuffed cabbage rolls into the pot. Simmer on low heat for about 30 minutes.
  3. Once cooked, garnish with fresh parsley and serve hot. Enjoy your Easy Stuffed Cabbage Soup!

Notes

This soup can be refrigerated for up to 4 days in an airtight container. For longer storage, you can freeze the soup for up to 3 months. When reheating, simply warm on the stovetop over medium heat, adding a bit of broth if necessary to retain its original texture and flavor. If cabbage leaves tear, use two leaves to form one roll.