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  • Writer's pictureHLK

Cabbage Soup

January 3, 2020


The first recipe of the new year! Quick and easy, freezer friendly, the BEST Stuffed Cabbage Soup tastes just like your favorite stuffed cabbage rolls but without all the work.


1 tbsp olive oil

2 lbs lean ground beef

1 cup diced onion

1 garlic clove, minced

3 tbsp butter

5 cups chopped cabbage, approximately one head of cabbage, core removed

14.5 ounces diced tomatoes

28 ounces crushed tomatoes

1/4 cup apple cider vinegar

1/4 cup brown sugar

1/4 cup grated apple

1 cup uncooked rice

1 tbsp Worcestershire sauce

32 ounces beef stock

salt and pepper, to taste


  1. Heat the olive oil in a large stock pot or dutch oven over medium high heat.

  2. Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.

  3. Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.

  4. Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.

  5. Stir in the butter and add the cabbage to the pot tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally. 

  6. Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low. Simmer for 20 minutes until the rice is tender.

  7. Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.

*recipe courtesy of

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