Stuffed Cabbage Soup

olive oil
1 cup chopped sweet yellow onion
2 medium garlic cloves, minced (do you have a garlic press? you should.)
1 teaspoon seasoned salt
2 pounds cooked ground beef
30 ounces diced tomatoes, canned
30 ounces plain tomato sauce, canned
1/3 cup Worcestershire sauce
6 cups chicken stock (here’s how to make your own)
1 head cabbage, chopped
3 cups quick cooking white rice

  1. In a large stock pot saute onion, garlic, and seasoned salt in a small amount of olive oil until mixture is aromatic and onions are translucent.  
  2. Add ground beef and bring to a simmer.  Add diced tomatoes, tomato sauce, Worcestershire sauce, and 4 cups chicken stock. Bring back to a simmer.
  3. Stir in cabbage and cook on medium/low covered about 20 minutes until cabbage is wilted and softened.
  4. Stir in rice and cover until rice is ready. Stir in remaining chicken stock, as needed until desired consistency is reached.
  5. Enjoy!

Original Recipes visit: Stuffed Cabbage Soup @

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