Now, before we continue, let’s clarify the name because this weeknight soup/stew goes by many names. While traditionally called stuffed cabbage soup, many people refer to it as unstuffed cabbage roll soup and deconstructed cabbage soup. Why? Well, there’s no stuffing involved! To make matters a bit more confusing, since it is made with ground beef, some people refer to it as beef cabbage soup or even hamburger soup with cabbage.
Vegetable oil: I usually use olive oil but avocado oil or ghee would also work. Onions and garlic: You will need one medium-sized yellow onion and two small fresh garlic cloves. Be sure to chop them finely. Ground meat: You can make this cabbage soup with any ground meat. In my version here, I used lean ground beef, but you can also use an equal amount of ground chicken or ground turkey (my favorite – Turkey Cabbage Soup is also a regular in our house.) The flavor will be lighter, but I think ground turkey is a wonderful substitution for a leaner cabbage casserole soup recipe. Spices: Paprika is a classic spice used in pretty much all versions of this beef cabbage tomato soup. However, I love the addition of ground cumin, which adds a new layer of flavor, but it is optional. Tomato sauce and diced tomatoes: You’ll need one small (8-ounce) can of tomato sauce and one large (28-ounce) can of diced tomatoes. Kosher salt and freshly ground black pepper Sweetener: A small amount of sugar helps balance the savory flavors. I used a tablespoon of honey, but an equal amount of granulated sugar or brown sugar would also work. Chicken Stock: You can make homemade chicken stock or buy low-sodium chicken broth from the store. Alternatively, beef broth, vegetable stock, or water can be used in a pinch. Head of cabbage: To make this recipe, you will need approximately 2 pounds of green cabbage, which should yield 6-7 cups of cored and thinly sliced cabbage. As you are buying green cabbage, be sure to get regular cabbage rather than the milder Napa or Savoy cabbage. Additionally, slicing the cabbage is the most time-consuming part of the whole process, so if you are short on time, you can use an equal amount of packaged coleslaw mix. However I would pick a brand that uses only green cabbage. Rice: Half a cup of white rice helps thicken the soup. Brown rice can also be used but keep in mind that it takes longer to cook. Vinegar: A glug of apple cider vinegar or white wine vinegar added at the last minute brings all the flavors together and adds a nice tanginess to the soup. Fresh herbs: I used fresh Italian parsley to finish it off but chopped fresh thyme leaves would also work.
How To Store, Freeze, Thaw, and Reheat?
My favorite thing about this homemade cabbage soup recipe is that the leftovers store and freeze well. Below are my tips for storing and freezing. However, keep in mind that the soup thickens as it sits, so when it is time to reheat it, you may have to add a cup (or two) of additional stock or water as necessary. Also, I recommend giving it a taste and adjusting the seasoning if needed.Here is how I do it:
Storage: Bring your soup to room temperature and transfer it into an airtight container. Store in the fridge for up to 5 days. Freezing: Transfer the soup to 4-5 individual freezer-safe containers (affiliate link) or a large freezer bag. Seal tight, label and date, and put in the freezer for up to 2 months. Thawing & Reheating: To reheat, thaw the frozen soup in the fridge overnight. Transfer to a large pot (or smaller pot for smaller portions), cover, and bring to a boil over medium heat, stirring a few times in between.
Bread: I cannot imagine a better accompaniment to this stew than a loaf of crusty bread. You can buy a French baguette from the store or make my No Knead Bread. Toppings: I love to finish this soup with a spoonful of yogurt dill sauce or tzatziki. Alternatively, you can also top it off with a dollop of sour cream for a tangy finish. Salad: You can turn it into a whole meal by serving it with a simple salad such as my Spring Mix Salad or Yogurt Cucumber Salad.
Slice the cabbage thinly: Taking the time to slice your cabbage as thinly as possible will help the soup cook faster. Feel free to chop the longer slices into smaller pieces to make sure they are small and thin. Use a large pot: Initially, when you place all of the ingredients in the pot, it may seem like a large amount, but as the cabbage cooks, it will shrink in volume. Nevertheless, it’s crucial to use a large pot (I used a 5 qt Dutch oven – affiliate link) to facilitate easy mixing of all the ingredients. Keep an eye on it: Cabbage cooks quickly and loses its volume. To ensure everything is cooking evenly, it is best to give it a stir a few times during the process. Taste for seasoning: The seasoning (both salt and vinegar) I listed below is minimal, so I recommend tasting it and adjusting accordingly before serving.
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Other Heartwarming Soup Recipes You Might Like:
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