Stuffed Cabbage Soup

The aroma of a bubbling pot of Stuffed Cabbage Soup wafts through the air like a warm hug on a chilly day. Imagine vibrant green cabbage leaves gently cradling a savory filling, all simmering together to create a dish that’s as comforting as your grandma’s favorite sweater.

As a kid, I remember my mom making this soup on rainy afternoons—her secret ingredient was always a sprinkle of love and a dash of laughter. It’s perfect for cozy evenings or family gatherings where everyone gathers around the table, eager to dig into something delicious.

Last winter, I made this soup for our family game night, and everyone declared it their new favorite dish!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green Cabbage: Look for firm heads with vibrant leaves; they should feel heavy for their size.
• Ground Turkey or Chicken: Lean options that provide flavor without excess fat; choose organic if possible.
• Rice: Use uncooked white or brown rice; it adds texture and heartiness to the soup.
• Onion: Fresh onions enhance flavor; yellow onions work best for their sweetness.
• Garlic: Fresh minced garlic adds depth; use more if you’re feeling adventurous!
• Diced Tomatoes: Canned is convenient and packed with flavor; opt for low-sodium varieties.
• Vegetable Broth: This brings everything together; homemade broth is best but store-bought works fine.
• Herbs and Spices: Fresh parsley and thyme brighten the flavor profile; don’t skimp!
• Pepper and Salt: Essential seasonings to taste; they bring all the ingredients together harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Ingredients: Start by chopping your onion and mincing garlic while your kitchen fills with enticing aromas. Finely chop your fresh parsley as well—this step makes everything look more gourmet.

Sauté Onions and Garlic: In a large pot over medium heat, add olive oil and sauté the onions until they turn translucent. Add minced garlic just before removing from heat to prevent burning.

Mix Filling Ingredients: In a bowl, combine ground turkey (or chicken), rice, diced tomatoes (with juices), chopped parsley, salt, pepper, and half of your sautéed onion mixture. Stir until well mixed.

Prepare Cabbage Leaves: Bring water to boil in a large pot. Carefully peel off cabbage leaves one by one—aiming for about 12 leaves—and blanch them in boiling water until tender but still firm enough to hold filling.

Stuff Those Leaves: Take each leaf and place about 2-3 tablespoons of filling at the base. Roll it up tightly like a burrito while tucking in the sides—this keeps all that goodness snug inside.

Simmer in Broth: Place stuffed cabbage rolls seam-side down in your pot with remaining sautéed onions at the bottom. Pour vegetable broth over everything until just covered. Simmer on low heat for about 30 minutes until cooked through.

Each step builds anticipation as you catch whiffs of savory goodness wafting through your kitchen—a true symphony of flavors ready to embrace winter nights!

Serve hot in bowls topped with extra parsley if desired—the vibrant color will make you feel like an artist presenting your masterpiece! Enjoy with crusty bread or alone as a delightful meal that warms both belly and soul!

Perfecting the Cooking Process

Start by sautéing your aromatics like onions and garlic before adding the other ingredients. This builds flavor from the start!

Add Your Touch

Feel free to swap out ground beef for turkey or chicken, or load up on extra veggies like carrots or bell peppers for added nutrition.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, stirring occasionally until warmed through.

Sharing this soup recipe reminds me of chilly evenings when my family gathered around the table, savoring every bite and sharing stories. It was always a hit!

FAQ

Can I use frozen cabbage for stuffed cabbage soup?

Yes, frozen cabbage works well; just thaw and drain excess moisture before adding it.

How can I thicken stuffed cabbage soup?

Add a bit of cornstarch mixed with water or pureed beans for thickness.

Is stuffed cabbage soup suitable for meal prep?

Absolutely! It stores well and tastes even better the next day after flavors meld.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Delicious Stuffed Cabbage Soup Recipe for Cozy Nights

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• Author: Sophie
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Warm up with this hearty stuffed cabbage soup, filled with savory ground turkey, fresh vegetables, and wholesome rice. It’s the perfect dish for family gatherings or cozy evenings at home.

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Ingredients

Scale 1x2x3x

• 1 medium green cabbage
• 1 lb ground turkey or chicken
• ½ cup uncooked white or brown rice
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juices)
• 4 cups vegetable broth
• ¼ cup fresh parsley, chopped
• 1 tsp dried thyme
• Salt and pepper to taste

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Instructions

1. Chop the onion and mince the garlic. Finely chop the parsley.
2. In a large pot over medium heat, sauté onions in olive oil until translucent. Add minced garlic for the last minute to avoid burning.
3. In a bowl, combine ground turkey, rice, diced tomatoes (with juices), half of the sautéed onions, parsley, salt, and pepper. Mix well.
4. Bring water to a boil in a separate pot. Carefully peel off about 12 cabbage leaves and blanch them in boiling water until tender but firm.
5. Place 2-3 tablespoons of filling at the base of each leaf and roll tightly like a burrito.
6. Arrange stuffed leaves seam-side down in the pot with remaining onions and cover with vegetable broth. Simmer on low heat for about 30 minutes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 320
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 70mg