Description
A warm, comforting soup that reimagines traditional stuffed cabbage rolls into a one-pot meal. Packed with tender meat, sweet veggies, and a rich tomato-beef broth, it’s hearty, nourishing, and perfect for any chilly day.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound ground beef or halal ground lamb
4 cups vegetable or beef broth
2 medium carrots, diced
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 can (28 ounces) crushed tomatoes
6 cups chopped cabbage
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 bay leaf
1/4 cup chopped fresh parsley (for garnish)
Lemon wedges (for serving)
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion and garlic, and cook until softened, about 3-4 minutes.
Add ground meat to the pot, and cook until browned and no longer pink, breaking it apart with a spoon.
Stir in broth, carrots, celery, thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add crushed tomatoes and cabbage. Simmer for another 20-25 minutes, until the cabbage is tender and the soup is richly flavorful.
Remove the bay leaf. Season with salt and pepper to taste.
Ladle into bowls and garnish with fresh parsley and a squeeze of lemon juice before serving.
Notes
For a vegetarian version, substitute the meat with lentils or a plant-based ground meat alternative.
Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Use a mix of cabbage, like Napa or red cabbage, for added color and flavor.
For extra richness, stir in a splash of non-dairy milk or simmer longer for a thicker, more intense broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg