The Greatest Stuffed Cabbage Soup
Stuffed Cabbage Soup has all the same great flavors as traditional baked cabbage rolls, but with way less work in just half the time! This cabbage roll soup is hearty, filling and the perfect choice for soup season! It’s also a healthy Keto and Whole30 cabbage soup recipe packed with all the good stuff for a healthy new year.
Servings: 8 servings
Ingredients
- 1 pound ground venison (or beef or pork)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 2 cups)
- 2 carrots, sliced or diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 2 tablespoons minced garlic
- ½ teaspoon ground cinnamon
- 2 10-ounce cans beef consommé (2 ½ cups broth)
- 3 ½ cups tomato sauce (from one 28-ounce can)
- 2 cups water
- 6 cups chopped green cabbage (from 1 small head)
- ½ cup uncooked long-grain white rice
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons chopped fresh dill
Instructions
- Over medium-high heat, combine ground venison, salt, pepper, olive oil, onion and carrots to a Dutch oven or large saucepan. Stir often for about 5 minutes until the meat is no longer pink.
- Stir in bell pepper, garlic, and cinnamon, and cook another 3 minutes.
- Add beef consommé, tomato sauce, and water. Increase heat to high and bring to a quick boil.
- Stir in cabbage, rice, smoked paprika, brown sugar, Worcestershire, and bay leaves. Return to a boil again, then reduce heat to low and cover with a lid. Simmer for about 20 minutes until rice is tender.
- Remove from heat and let stand, uncovered, for 10 minutes. Now remove and discard bay leaves. Stir in lemon juice and dill, ladle soup into bowls, and serve immediately.
