Stuffed Cabbage Soup

No ratings yet

This Stuffed Cabbage Soup is one of those meals you’ll want on repeat! It’s full of Italian sausage, tender rice, plenty of vegetables, and a rich tomato broth.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: American

Keyword: cabbage roll soup, Stuffed Cabbage Soup

Servings: servings

Author: Chelsea Lords

Cost: $15.83

Equipment

Large pot

Ingredients

1 tablespoon olive oil
1 pound ground Italian sausage
Salt and pepper
2 cups finely diced yellow onion 1 large or 2 medium
1-3/4 cup finely diced carrots 4 carrots
1 tablespoon minced garlic 4 cloves
5 packed cups coarsely chopped cabbage
2 tablespoons tomato paste
1 (15-ounce) can tomato sauce
2 (15-ounce) cans fire-roasted diced tomatoes
2 teaspoons paprika
1 teaspoon dried oregano
3/4 teaspoon dried thyme
2 bay leaves dried or fresh
1 (32-ounce) carton chicken stock or broth
1 tablespoon Worcestershire sauce
1/2 cup plus 2 tablespoons basmati rice
1 tablespoon light brown sugar gently packed
1/3 cup finely chopped fresh parsley
1 up to 3 teaspoons beef bouillion add to taste preference
1 large lemon 1/2 tsp zest; 1-2 tablespoons juice
Freshly grated Parmesan cheese for serving
Hearty buttered bread optional, for serving (I like to toast, butter, and dunk; yum!)

US - Metric

Instructions

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the sausage and season with 1/4 tsp each salt & pepper. Let it sear for 1–2 minutes before breaking it apart. Continue cooking until deeply browned. More color=more flavor!
Use a slotted spoon to transfer the sausage to a paper-towel-lined plate, leaving behind 2 tbsp of grease in the pot. Add onion and carrots. Cook for 5 minutes, stirring occasionally. Add garlic, cabbage, paprika, oregano, and thyme. Sauté for 3 minutes, stirring more regularly.
Add tomato paste, tomato sauce, and diced tomatoes. Cook for another 3 minutes, stirring constantly. Reduce heat if anything is burning. Pour in chicken stock and Worcestershire sauce, then add the bay leaves. Bring to a boil.
Once boiling, stir in the rice, cover the pot, and reduce heat to maintain a gentle simmer. Cook for 15–20 minutes, or until the rice is tender, stirring occasionally so it doesn’t stick to the bottom. Replace the lid promptly after stirring.
Remove the lid and discard the bay leaves. Stir in the brown sugar, parsley, lemon zest, and 1 tablespoon lemon juice. Add 1 teaspoon beef bouillon, then taste and add more, up to 3 teaspoons total, until the flavors really pop. Add more lemon juice if desired.
Serve right away with freshly grated Parmesan and crusty buttered bread for dunking. The soup will continue to thicken as it sits and can become almost stew-like. Thin with a splash of water or broth as needed.

Notes

Storage: Store leftovers in an airtight container in the fridge for 3–4 days. The rice will continue absorbing the broth, so add a splash of broth, stock, or water when reheating. If making ahead, cook and store the rice separately for the best texture.

Nutrition