Deliciously filling Stuffed Cabbage Roll Soup has all the delightful flavors of Classic Stuffed Cabbage Rolls, without all the work. It’s hearty, beefy, and it’s full of flavor. Made with lean ground beef, ground pork, and veal, rice, green cabbage, and tomatoes sauce and cooked on the stovetop in about thirty-five minutes plus prep time.
Stuffed Cabbage Roll Soup is one of the recipes that bring back fond memories from my childhood. I loved the Stuffed Cabbage Rolls, my Mom and Aunt made. So delicious. I can remember observing them mix the filling, stuff the green cabbage leaves and roll them like perfect little soldiers before placing them in a considerable Roasting pan; remember the old-timey ones that resemble the pot below?
I enjoy a more significant cut of cabbage in my soup, but you can always chop your cabbage to your preference. I love a more chunky soup and less broth in my bowl. Yes, you caught me; I want all the soup goodies to myself. Don’t judge. (Laughing out loud) I’m betting I’m not the only one that does it either–*Wink-Wink*
I remember the first time I saw this recipe being made on the Food Network Channel, Rachael Ray was making it in her little green retro looking kitchen back in I want to say, 2008. At first, I was wondering what the heck she was doing to such a beautiful classic recipe. My second thought is I want to make this concoction but would my family start banging on about how it looked like Slop in a Pot? The dreaded name they give anything that doesn’t look put together.
I decided back in 2008 to make use of Rachael’s Rays, “Stuffed Cabbage Stoup recipe” I made a few changes over the years to make it more like the yummy cabbage rolls my mom and aunt used to make when I was a child, but the idea is still the same when it comes right down to it. It’s always a delicious, flavorful, filling meal every time!
Some of the ingredients Rachael Ray used, I kept, some I tossed, some I changed, and the recipe just kept evolving into what it is today, 11 years later. Now don’t get me wrong; her version is outstanding. Hands down I give her credit for this beautiful idea because I can say, I would have never thought of this fantastic recipe on my own! That’s for sure, my friends.
The ingredients Rachael used in her version were:
- extra virgin olive oil
- raw white rice
- chicken stock
- A combination of beef, pork, and veal
- smoked paprika
- 1 bay leaf
- Chopped onion
- Minced garlic
- Savoy cabbage
- diced tomatoes
- tomato sauce
- flat-leaf parsley, chopped
Just out of curiosity, how many of you used to watch the Food Network Channel? Who was your favorite Food Network Star? I always love to hear from you readers about your likes and dislikes. I loved that channel and used to watch it religiously back in the early and mid-2000s. Some of my favorites to watch where Rachael Ray, Paula Deen, and Emeril Lagasse. Be sure to tell me in the comments section below!
Ingredients needed for this recipe:
- 2 tablespoons of Olive Oil
- 1 large yellow onion
- 5 cloves garlic, minced
- 1/2 pound lean ground beef, browned
- 1/4 pound ground pork, browned
- 1/4 pound ground veal, browned
- 6 cups Beef Stock
- 4-5 cups chopped green cabbage
- 2-15-ounce cans of organic stewed tomatoes, chopped
- 1-15-ounce organic tomato sauce
- 2 bay leaves
- 1/2 cup freshly chopped flat-leaf parsley
- 2 tablespoons fresh dill, chopped
- 1 1/2 teaspoons paprika
- 1 teaspoon caraway seeds, optional but recommended
- Kosher salt, to own taste
- Black Pepper, to own flavor
- 1 cup of raw rice, cooked
If you noticed in comparing versions
- I did not use the allspice or Coriander in my version of the Stuffed Cabbage Soup, you can always feel free to add it, but I prefer mine without it.
- I also prefer Beef stock instead of the chicken stock.
- I prefer Organically stewed tomatoes and tomato instead of the canned diced tomatoes and sauce.
- Caraway seeds have been added to add another layer of flavor.
Deliciously filling Stuffed Cabbage Roll Soup has all the wonderful flavors of Classic Stuffed Cabbage Rolls, without all the work.
- 2 tablespoons Olive Oil
- 1 large Onion chopped
- 5 cloves Garlic minced
- ½ pound Lean ground beef browned
- ¼ pound Ground Pork browned
- ¼ pound Ground veal browned
- 6 cups Beef Stock may sub vegetable or chicken stock
- 4-5 cups Green cabbage chopped
- 2-15- ounce Containers of Organic stewed tomatoes chopped, may sub organic diced tomatoes
- 1-15- ounce Container of Organic tomato sauce
- 2 Bay leaves
- ½ cup Flat-leaf parsley chopped
- 2 tablespoons Fresh dill chopped
- 1½ teaspoons Paprika I do not recommend smoked
- 1 teaspoon Caraway seeds optional, but recommended
- Kosher salt to own taste
- Black pepper to own taste
- 1 cup Raw rice cooked
Place a large Dutch oven or Soup Pot on medium heat, add 2 tablespoons of olive oil and once heated add the chopped onion, cook 3 minutes before adding the minced garlic, cook 1-2 minutes then add the combination of ground meat to the pot. This step should take only about 12-15 minutes
Meanwhile, in a small pot cook 1 cup of raw white rice following the package directions for less water method of cooking rice; while the meat is browning in the Soup Pot. Once done remove the rice from the heat source and reserve the rice until needed. Be sure to start this when you start browning the meat.
Once the combination of meat has been browned and no longer pink, add the beef stock, organic stewed tomatoes, organic tomato sauce, bay leaves, flat-leaf parsley, fresh dill, paprika, caraway seeds, kosher salt, and black pepper. Bring to a good simmer and cook 15 minutes before adding cooked white rice. Simmer 5-6 minutes more before serving.
Check the seasoning at this time and add more kosher salt and ground pepper if need be.
Serve while hot with crusty bread and a side salad to complete your meal.
Store in the refrigerator overnight before serving and the flavor is amazing!
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