Now that my refrigerator is finally free of Thanksgiving leftovers, I couldn’t wait to cook something completely different from the turkey and rich side dishes I’ve been eating for days. So I got creative and decided to turn my family’s recipe for stuffed cabbage into a soup loaded with chopped cabbage, rice, and mini meatballs. It tastes just as delicious as the cabbage rolls but was a lot easier and faster to make. This recipe is definitely a keeper!
Stuffed Cabbage Soup
2014-12-02 09:31:50
For the meatballs
- 1 lb ground beef
- 1/2 lb ground pork
- 1 small onion, finely diced (about 3/4 cup)
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
For the soup
- 1 teaspoon extra virgin olive oil
- 5 cups chopped green cabbage
- 6 cups low-sodium chicken broth
- 1 8 oz. can no-sodium-added tomato sauce
- 1 14.5 oz can diced tomatoes
- 1 teaspoon sweet paprika
- 1/2 cup uncooked instant brown rice
- Salt and pepper, to taste
Instructions
- Combine all of the ingredients for the meatballs. Using a teaspoon for each, shape the meat mixture into small meatballs (I got about 70).
- Add the olive oil to a large dutch oven or heavy pot over medium heat. Working in batches, brown the meatballs on all sides. (They don't need to be cooked through, they'll continue to cook in the soup.) Remove to a paper-towel lined plate.
- Carefully drain the grease from the pot.
- Add the chopped cabbage, tomato sauce, diced tomatoes, broth, and paprika. Bring to a boil and add the rice and meatballs. Cover and reduce to a simmer and cook for 15 minutes until rice is tender and meatballs are cooked through.
- Season with salt and pepper.
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