Stuffed Cabbage Soup
Equipment
- 1 Large pot
- 1 chopping board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 1 medium head cabbage chopped
- 2 carrots diced
- 4 cup beef broth
- 2 cup water
- 1 can tomato sauce 15 ounces
- 1 can diced tomatoes 14.5 ounces
- 1/2 cup uncooked white rice
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Remove the beef from the pot and set aside.
- In the same pot, add the onion and garlic, cooking until softened.
- Stir in the chopped cabbage and diced carrots, cooking for 5 minutes.
- Add the beef back to the pot along with the beef broth, water, tomato sauce, and diced tomatoes.
- Stir in the uncooked rice, brown sugar, apple cider vinegar, salt, black pepper, and dried thyme.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer the soup for 30 minutes, stirring occasionally.
- Remove from heat and let the soup rest for 5 minutes before serving.
Notes
For a richer flavor, consider using a blend of ground beef and pork. Make sure to chop the cabbage into bite-sized pieces for easy eating, and feel free to adjust the seasoning to your taste. If you prefer a thicker soup, you can reduce the amount of water or add more rice. This soup can also be made ahead of time and reheated, as the flavors will continue to develop.
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