Description
A comforting and hearty stuffed cabbage soup combining savory ground meat, aromatic spices, and tender cabbage simmered in a rich tomato broth. This versatile recipe can be prepared either on the stove or in a pressure cooker, making it perfect for an easy weeknight dinner that yields a flavorful meal reminiscent of classic stuffed cabbage rolls.
Ingredients
Vegetables
- 2 medium onions, diced
- 1 large carrot, diced
- 5 cloves garlic, finely chopped (not pressed)
- 1 ½ lbs white cabbage (700g), chopped (7 ½ cups)
Meat
- 1 ½ lbs ground meat (650g) - mix of beef and turkey recommended
Pantry
- 3 tablespoons frying oil (divided)
- 1 ½ teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- ¼ teaspoon cayenne pepper
- 1 jar tomato passata (24 fl oz / 680ml) or 2 cans crushed tomatoes (2 x 14 oz / 400ml)
- 7 cups water or vegetable/chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light brown sugar
- Salt and pepper to taste
- 2 tablespoons chopped dill or chopped parsley
- 1 cup rice (7 oz / 200g)
- 2 cups water (for cooking rice)
Instructions
- Prepare Vegetables: Dice the onions and carrot, finely chop the garlic without pressing it, and chop the cabbage. For young cabbage, cut into large 1-inch (2-3 cm) pieces; for winter cabbage, chop into smaller 1/2-inch (1-2 cm) pieces, cutting tougher core parts even smaller.
- Brown the Meat: Heat 2 tablespoons of oil in a large pot over high heat. Add ground meat in an even layer without stirring for 1-2 minutes to brown it, then stir and cook until fully cooked. Transfer meat to a plate.
- Sauté Vegetables: Add remaining tablespoon of oil to the pot. Add diced onions and carrots; cook over medium heat for about 5 minutes until onions soften. Add paprika, thyme, oregano, cayenne pepper, and garlic; cook for 1 minute to release aromas.
- Combine Ingredients: Return meat to the pot. Stir in tomato paste, tomato passata, chopped cabbage, and 7 cups water or broth. Season lightly with salt and pepper.
- Simmer the Soup: Bring mixture to a boil, then reduce heat and simmer gently for 50 minutes until cabbage softens. Remove from heat.
- Season and Serve: Adjust seasoning with salt, pepper, Worcestershire sauce, and light brown sugar to taste. Ladle soup into bowls. Stir in cooked rice and top with chopped dill or parsley.
- Cook Rice Separately: In a medium saucepan, combine 1 cup rice with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer on low heat for 15 minutes until water is absorbed and rice is tender.
- Alternate Rice Cooking Method: To cook rice in the soup, simmer the soup for 30 minutes first, then add uncooked rice and 2 cups water into the pot. Bring to a boil and simmer for an additional 15 minutes. Season as above.
- Pressure Cooker Method - Prepare Vegetables: Dice onions, carrot, finely chop garlic, and chop cabbage as described above.
- Pressure Cooker - Brown Meat: Press sauté on pressure cooker, heat 2 tablespoons oil, add meat in an even layer, and brown without stirring for 1-2 minutes, then cook through. Transfer meat to a plate.
- Pressure Cooker - Sauté Vegetables: Add remaining 1 tablespoon oil; cook onions and carrots for 5 minutes until soft. Add spices and garlic; cook 1 minute.
- Pressure Cooker - Combine Ingredients: Return meat to pot. Stir in tomato paste, passata, cabbage, and water. Season lightly with salt and pepper.
- Pressure Cook Soup: Lock lid and set steam valve to sealing. Select Pressure Cook mode and set timer for 15 minutes.
- Cook Rice Separately: Prepare rice as above while soup cooks.
- Release Pressure: When cooking is done, do a quick release by pushing steam valve to venting. Wait for pressure pin to drop and open lid carefully.
- Season and Serve Pressure Cooker Soup: Adjust seasoning with salt, pepper, Worcestershire sauce, and sugar. Serve with cooked rice and sprinkle with chopped dill or parsley.
- Enjoy: Serve hot and enjoy this comforting stuffed cabbage soup!
Notes
- Cooking rice separately keeps it fluffy and prevents the soup from becoming too thick, but you can cook rice in the soup by adding it during the last 15 minutes of simmering (stove) or separately as noted.
- Use a mix of ground beef and turkey for balanced flavor and a leaner result.
- Young cabbage yields larger, softer pieces; winter cabbage requires smaller cuts for tenderness.
- Adjust spices to taste, especially cayenne pepper, to control soup heat level.
- Worcestershire sauce and brown sugar balance acidity of tomato passata and add depth of flavor.
- Fresh dill or parsley brightens the finished soup.
- The soup freezes well for easy meal prep and reheat.