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Un-Stuffed Cabbage Soup



I grew up having stuffed cabbage for dinner.  And well, as a kid this was not one of my favorite foods to eat.  As I’ve gotten older, I’ve learned to appreciate all of the ingredients that make up the comforting and full of flavor stuffed cabbages.  I decided I like it best in a soup.  I still get all the delicious flavors but in a soup.  I hope you give this a try.




  • Servings: 7-9
  • Difficulty: Intermediate
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Un-Stuffed Cabbage Soup


  • Olive Oil
  • Salt and Pepper
  • ½ tsp Caraway Seeds, crushed
  • 1 lb Ground Beef, lean (90-10)
  • 1 small Onion, diced
  • 1 large Carrot, diced (or two small ones)
  • 1 Celery stalked, diced
  • 3 Garlic cloves, minced
  • 1 small Green Cabbage, rough chopped
  • 2 cups cooked Brown Rice or ½ cup uncooked White Rice
  • 4 cups plus Beef Broth for cooked brown rice or 4-6 cups for uncooked white rice
  • 2 14.5 cans crushed Tomatoes
  • 1 14.5 can Fire Roasted Tomatoes
  • 1 Bay Leaf
  • 2 tsp Thyme
  • 1 Tbsp Brown Sugar
  • Parsley, chopped for garnish


  • In a large pot, on medium – medium high heat, drizzle a little olive oil.  Add the onions, carrots and celery and cook until just tender.  Add in the ground beef and salt and pepper and caraway seeds, continue to cook, while breaking up the meat, until no longer pink.  Reduce heat to medium and add the garlic and cook a minute or two longer until aromatic.  
  • Add to the pot the cabbage, tomatoes and sauce, cooked brown rice, broth, bay leaf, thyme, brown sugar and salt and pepper to taste.  Cook on simmer until cabbage is tender (or about 25 minutes if using uncooked rice).  Remove the bay leaf.  
  • Serve in bowls and garnish with chopped parsley and a nice slice of crusty hearty bread.


Enjoy… gathering around the table with family and friends.