Cabbage Soup
Warm up with this easy recipe for stuffed Cabbage Soup. It tastes just like my favorite Cabbage Rolls without any hassle. My whole family loves the soup with sauteed beef loaded with vegetables and cabbage in a rich tomato broth. This Cabbage soup is perfect for fall cooking and meal prep, since it's make-ahead and freezer-friendly.
Ingredients
- 1 lb ground beef, 80% or 85%
- 2 Tbsp oil, divided
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 4 cups green cabbage, chopped, from ½ large head
- 1 large carrot, sliced
- 1 celery rib, thinly sliced
- 28 oz canned diced tomatoes, with their juice
- 15 oz tomato sauce
- 4 cups beef broth
- 2 Tbsp brown sugar
- 1 tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- 2 bay leaves
- 2 Tbsp chopped fresh herbs, such as dill, parsley, or cilantro
Instructions
- Sauté - In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it's cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.
- Add onion and garlic - Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.
- Add veggies and simmer - Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil, then reduce the heat to a simmer, cover, and cook for 30 minutes.
- Add herbs - Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.
Notes
Make Ahead - Make the soup, cool completely (or refrigerate within 2 hours), and then store in the fridge or freezer.
Storage
- Refrigerate - Once the soup has cooled to room temperature (no more than 2 hours), cover the leftover soup and store it in the fridge for 3-4 days.
- Freezing - Add the cooled soup to an airtight container with enough room for expansion, and freeze for about 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.
- To Reheat - add the desired portion to a saucepan over medium heat until 165°F, or microwave portions in a microwave-safe container.
Nutrition Facts
Cabbage Soup
Serving Size
6 g
Amount per Serving
Calories
324
% Daily Value*
Fat
20
g
31
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
10
g
Cholesterol
54
mg
18
%
Sodium
1310
mg
57
%
Potassium
1163
mg
33
%
Carbohydrates
19
g
6
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
19
g
38
%
Vitamin A
2223
IU
44
%
Vitamin C
37
mg
45
%
Calcium
98
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
