Stuffed Cabbage Soup
Stuffed cabbage rolls are one of the most comforting recipes, but again—all that rolling! This soup satisfies all your cravings for stuffed cabbage with none of the work!
Ingredients
- 1 lb. ground round
- 1 medium yellow onion, chopped (about 2 cups)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. chopped garlic (4 garlic cloves)
- 1/2 tsp. ground cinnamon
- 3 3/4 cups beef consommé (from 3 [10 1/2-oz. each] cans)
- 3 1/2 cups tomato sauce (from 2 [15-oz. each] cans)
- 6 cups chopped green cabbage (from 1 small head)
- 2 medium (6 oz. total) carrots, thinly sliced (about 1 cup)
- 1/2 cup uncooked long-grain white rice
- 2 Tbsp. dark brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 dried bay leaf
- 2 Tbsp. fresh lemon juice (from 1 lemon), plus lemon wedges for serving
- 2 Tbsp. chopped fresh dill, plus dill sprigs for garnish
Instructions
- Stir in consommé and tomato sauce. Bring to a low boil over medium.
- Stir in cabbage, carrots, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil over medium. Reduce heat to low; cover and simmer until rice is tender, about 25 minutes.
- Remove from heat, and let stand, uncovered, 15 minutes. Remove and discard bay leaf; stir in lemon juice and chopped fresh dill.
- Ladle evenly into 6 bowls. Garnish with dill sprigs; serve with lemon wedges.
Cook meat:
Cook ground round, onion, salt, and pepper in a small Dutch oven or large saucepan over medium-high, stirring often, until meat is no longer pink, about 5 minutes. Stir in garlic and cinnamon, and cook, stirring constantly, 1 minute.
