If you LOVE stuffed cabbage leaves like I love stuffed cabbage leaves, but don’t have a gazillion years to devote to the process, then this One Pot Stuffed Cabbage Soup is for you. It’s a thick and homely cabbage and beef concoction that gives you all the flavor of the traditional version, in a fraction of the time. Plus it’s easier for little hands to manage. WIN. Oh and it freezes well too which is always a bonus.
You may not know this, but my hubby is of Lebanese decent (a VERY Aussie Lebanese man mind you). We just LOVE stuffed cabbage leaves, but usually resort to buying the canned versions these days because it’s just soooo time consuming to make the real things. Pre-kids I was all over that, and we would spend weekends making huge batches of homemade cabbage rolls and stuffed vine leaves ALL the time. No more my loves, unless it’s a super special occasion (like hubby’s birthday…otherwise it’s just not gunna happen…)
I still get real hankerings for that flavor though, which is where this little gem of a comfort soup (more like a stew?) comes in. Everything goes in one pot and bubbles away together for a while, resulting in the most homely dish with a minimum of babysitting required. I top mine with a big dollop of labneh (thick strained yogurt found in the refrigerated section) and some fresh bread, and it is SO satisfying.
We just love to hear from you, so if you try out our One Pot Stuffed Cabbage Soup be sure to pop back and leave a comment, letting us know how it went. Happy eating.
Looking for more Middle Eastern Inspired dishes to add to your weekly meal plan? Check these out:
- Red Quinoa Tabbouleh from The Healthy Home Cook;
- Israeli Salad from Know Your Produce;
- Roasted Carrots with Kale Salad and Homemade Za’atar from A Simple Pantry.
If you LOVE stuffed cabbage leaves like I love stuffed cabbage leaves, but don't have a gazillion years to devote to the process, then this One Pot Stuffed Cabbage Soup is for you. It's a thick and homely cabbage and beef concoction that gives you all the flavor of the traditional version, in a fraction of the time. Plus it's easier for little hands to manage. WIN. Oh and it freezes well too.
- 1 tbsp olive oil
- 1 large onion, diced
- 1 lb ground beef
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 8 oz tomato sauce
- 4 roma tomatoes, chopped
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp pure maple syrup
- 3 cups chicken stock
- 3 cups water
- 6 cups cabbage, sliced thinly
- 1/2 cup uncooked brown rice
- 1 tbsp fresh lemon juice
- 1/4 cup flat leaf Italian parsley, finely chopped
- labne or thick Greek yogurt to serve (optional)
Heat olive oil in a large pot with a lid over medium-high heat. Add in the onion and cook until translucent.
Stir in the beef, cumin, and paprika. Cook, using a whisk to mash the large pieces of meat, for 5-7 minutes. Stir in the garlic and cook for about one minute.
Add in the tomato sauce, diced tomatoes, salt, pepper, and maple syrup and give it a good stir.
Pour in the stock and water, cabbage and rice and give everything a good stir again.
Pop the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir a few times during the cooking process.
Right before serving, add in the fresh lemon juice and parsley.
Serve immediately with some fresh bread and a dollop of labne or thick Greek yogurt (optional). To freeze, pop in a glass jar with a lid once cooled and pop in the freezer for a month or two.