stuffed cabbage soup

★★★★★ 2
By Patti Rahilly- Jones
from Wrightstown, NJ

Great for a cold day. I serve with nice warm biscuits or crusty rye bread.

★★★★★ 2
serves 6-8
prep time 20 Min
cook time 1 Hr 15 Min

Ingredients For stuffed cabbage soup

  • 1 lb
    lean ground beef
  • 3 can
    tomato soup, undiluted
  • 1 can
    small can of chicken broth
  • 1
    small can stewed or chopped tomatoes with juice
  • 2
    envelopes of lipton or knorr dried vegetable soup mix
  • 1 c
    of cooked rice, minute rice or steam-able rice, see instructions below
  • 1 pkg
    shredded cabbage or cole slaw mix
  • 1
    small onion diced
  • fresh minced garlic, salt and pepper to taste

How To Make stuffed cabbage soup

  • 1
    In a large stock pot or dutch oven, brown ground meat with onion, minced garlic, salt and pepper. Drain the meat and return to large stock pot.
  • 2
    Add the tomato soup, broth, tomatoes, soup mix and the cabbage. On low heat, cook until the cabbage is tender, about 30 minutes, stirring so not to scorch.
  • 3
    In the last fifteen minutes of cooking, add the cooked rice. If using instant rice, add in the last half hour of cooking. I use the frozen steam in bag rice, small package. I steam as directed and add to the soup in the last fifteen minutes. I find this method the best. Add salt or pepper as needed. Continue to stir after rice is added. Enjoy!
  • 4
    This can also be prepared in a crock pot, adding the rice as directed above. I have sliced Hillshire Farms polska keilbasa and added to this as well. Very good!
  • 5
    NOTE: This soup with thicken due to the rice. Have broth on hand to add when reheating to thin the soup a bit. You can add more broth at the beginning of the cooking to extend the soup. If I add more broth, I add more tomatoes. You can add more broth, tomatoes, etc. to make a larger pot of soup. Soup is great in that way that you can add or change things around to your taste.
ADVERTISEMENT
ADVERTISEMENT