Whenever autumn rolls in and the leaves begin to fall, I’m reminded of a story from my childhood. It was a chilly Sunday evening when my grandmother surprised the family with her special stuffed cabbage rolls. The aroma filled the entire house, making all of us eagerly wait at the dinner table. On another occasion, my next-door neighbor, Mrs. Patel, borrowed the recipe, adding her own twist, and shared a delightful version with our family. These memories not only bring back the taste of those delicious rolls but also the warmth of shared moments.
While the traditional stuffed cabbage rolls will always have a special place in my heart, I found a way to capture their essence without the time-consuming process of stuffing and rolling. Voilà, my Stuffed Cabbage Soup was born! Perfect for busy weeknights or a lazy Sunday afternoon, this recipe is sure to evoke memories of family gatherings and cozy dinners.
How to Prepare Stuffed Cabbage Soup
Ingredients for Stuffed Cabbage Soup
- 1 tablespoon of cooking oil
- 1 pound minced beef
- 1 pack (14 ounces) traditional coleslaw blend
- 1 sizeable onion, diced
- 2 cans (14 ounces each) of beef consommé
- 1 can (28 ounces) of mashed tomatoes with sauce
- 1 cup of freshwater
- 1/2 cup of mild brown sugar
- 1 tablespoon of freshly squeezed lemon
- 1 teaspoon of sea salt
- 1/3 cup of long-grain rice
Directions for Stuffed Cabbage Soup
- Warm the oil in a sizeable pot over a medium to high flame. Sauté the minced beef in the heated pot until it’s well-cooked and fragmented, roughly 5 to 7 minutes.
- Introduce the coleslaw blend and diced onion to the pot; let it cook for about 4 minutes.
- Stir in the beef consommé, mashed tomatoes, water, brown sugar, lemon, and salt.
- Upon boiling the mixture, infuse the rice and drop the flame to medium-low. Place a lid on the pot and allow it to simmer until the rice becomes soft, approximately 45 minutes.
Can I substitute beef with another meat?
Yes, ground turkey is a great alternative to beef in this recipe.
Is bagged coleslaw mandatory for this soup?
No, if you’re not keen on bagged coleslaw, you can manually shred a small cabbage for a fresh alternative.
Can I use any other type of rice?
While long-grain rice is recommended for texture, you can use other types. However, cooking times may vary.
How can I make the soup thicker?
If you prefer a thicker consistency, you can either increase the rice amount or reduce the water content.
Is this soup freezer-friendly?
Yes, this soup can be frozen for up to a month. Ensure it’s cooled properly before freezing, and reheat thoroughly before serving.
Can I add more vegetables to the soup?
Of course! Feel free to add veggies like bell peppers, carrots, or peas to enhance flavor and nutrition.
Stuffed Cabbage Soup
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 14 ounce package classic coleslaw mix
- 1 large onion chopped
- 2 14 ounce cans beef broth
- 1 28 ounce can crushed tomatoes in puree
- 1 cup water
- 1/2 cup light brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/3 cup long-grain rice
- Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
- Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.