My family loves slow-cooked, comfort food flavors and one classic is Stuffed Cabbage. But, as much as I love it, Stuffed Cabbage is not a quick, weeknight meal.
So, I took the flavors of Stuffed Cabbage and made them into a soup. Packed with flavor and vegetables, this one is even better the next day.
Jules’ Stuffed Cabbage Soup
1 tbsp olive oil
1 large, sweet yellow onion, diced
4-5 stalks of celery, chopped
2 large carrots, shredded
2 cloves garlic, minced
House seasoning, to taste
1 tsp paprika
1 bay leaf
1/2 tsp cumin
1 lb ground beef
1 can petite diced tomatoes
1 8oz can tomato sauce
6 cups beef stock
1/2 head of cabbage, very thinly sliced
1. In a large stockpot, heat olive oil over medium heat. Add onion, celery and carrots along with house seasoning to taste, and sauté until tender, about ten minutes.
2. Add garlic, paprika, bay leaf and cumin to the pot and stir to combine.
3. Add the ground beef and brown it well.
4. Add diced tomatoes, tomato sauce, beef stock and cabbage, stirring well. Increase the heat and bring just to a boil. Reduce heat to low simmer and cover. Cook at a gentle simmer for 45 minutes to an hour. The cabbage should be very tender.
If you enjoy your stuffed cabbage with a sweet note, add a half cup of raisins and a teaspoon of sugar.