Stuffed Cabbage Soup

Winter has certainly hit NJ in the last few days.  We even had some snow.  Yes, just some snow.  Not a blizzard, like every weatherman said we would.  Instead, we woke up to a few inches of snow.  It was enough to give me a snow day today though, which I am always grateful for!

To me, the best way to warm up from the cold is by having a steaming hot bowl of soup.  Yum.  I decided (with a little pinspiration) to take a dish that I love but that is somewhat tedious and time-consuming to make and turn it into a soup.  This Stuffed Cabbage Soup has all of the flavors of the traditional cabbage roll, but is much easier (and quicker) to make.  I omitted the ground beef from the original recipe and went with just ground pork.  I added lots of flavor with ingredients like V8, Worcestershire sauce, and tomato paste.  If you’re a fan of cabbage rolls, you must try this soup!

Stuffed Cabbage Soup (1)

Start with the meat…

  •  Heat a large Dutch oven over medium-high heat and add some ground pork (use beef if your prefer!).

Stuffed Cabbage Soup (2)

  • Break the meat up with a wooden spoon.

Stuffed Cabbage Soup (3)

  • Cook until the meat is almost completely browned.

Stuffed Cabbage Soup (5)

  • Meanwhile, chop up a red onion and mince up some garlic.

Stuffed Cabbage Soup (4)

  • Add the onion and garlic to the pot.

Stuffed Cabbage Soup (6)

  • Stir to combine.
  • Cook until the veggies soften a little, about 5 minute.
  • While the veggies cook, chop up a head of cabbage.

Stuffed Cabbage Soup (7)

  • Add the cabbage to the pot.

Stuffed Cabbage Soup (8)

  • Let cook, stirring occasionally, until the cabbage begins to wilt.

Stuffed Cabbage Soup (9)

  • Sprinkle in a few tablespoons of flour.

Stuffed Cabbage Soup (10)

  • Stir to evenly distribute the flour.
  • Let cook for a minute or two.

Stuffed Cabbage Soup (11)

  • Add 1 large can of diced tomatoes.

Stuffed Cabbage Soup (12)

  • Pour in 4 cups of beef broth.

Stuffed Cabbage Soup (13)

  • Pour in 1½ cups V8.

Stuffed Cabbage Soup (14)

Stuffed Cabbage Soup (15)

  • Add a bay leaf.

Stuffed Cabbage Soup (16)

  • Add 1 tablespoon Worcestershire sauce.

Stuffed Cabbage Soup (17)

Stuffed Cabbage Soup (18)

  • Sprinkle in a teaspoon each of dried thyme and paprika.

Stuffed Cabbage Soup (19)

Stuffed Cabbage Soup (20)

  • Season with s&p, to taste.

Stuffed Cabbage Soup (21)

  • Stir, then add ½ cup of brown rice.

Stuffed Cabbage Soup (22)

  • Stir again, then bring to a boil.
  • Reduce to a simmer.
  • Cover and cook until the rice is done, about 30 minutes.

Stuffed Cabbage Soup (23)

Stuffed Cabbage Soup (24)

Enjoy!

Stuffed Cabbage Soup (25)

Stuffed Cabbage Soup (26)

Stuffed Cabbage Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 package ground pork
  • 1 red onion, finely chopped
  • 5 cloves garlic, minced
  • 1 head green cabbage, chopped
  • 3 tablespoons flour
  • 1 large can diced tomatoes
  • 4 cups beef broth
  • 1½ cups V8 juice
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • ½ cup brown rice
Directions
  1. Heat a large Dutch oven over medium-high heat.
  2. Add the pork, and break the meat up with a wooden spoon.
  3. When the pork is almost completely browned, add the onion and garlic to the pot.
  4. Stir to combine.
  5. Cook until the veggies soften a little, about 5 minutes.
  6. Add the cabbage.
  7. Let cook, stirring occasionally, until the cabbage begins to wilt.
  8. Sprinkle in the flour.
  9. Stir to evenly distribute the flour.
  10. Add the diced tomatoes and broth.
  11. Stir then pour in the V8.
  12. Add the Worcestershire sauce, bay leaf, thyme, paprika, salt and pepper.
  13. Stir to combine.
  14. Add the rice.
  15. Stir again.
  16. Bring to a boil, reduce the heat, then cover and let cook for about 30 minutes until the rice is cooked through.
Notes
Adapted from: Spend with Pennies

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: