Stuffed Cabbage Roll Soup
Ingredients
- 1 small head cabbage ⓘ
- 1 lb ground beef ⓘ
- 2 bell peppers ⓘ
- 1 teaspoon garlic ⓘ
- 1 onion
- 1/3 cup brown sugar
- 1 (6 ounce) can tomato paste ⓘ
- 2 quarts water ⓘ
- 7 teaspoons beef base ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon black pepper ⓘ
- 1/2 teaspoon granulated garlic ⓘ
- 1/2 teaspoon onion powder ⓘ
- 2 1/2 pints grape tomatoes ⓘ
- 1 teaspoon soy sauce ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
Instructions
- cut tomatoes in half, chop onion, chop cabbage, chop bell peppers.
- brown lean beef about 3/4 done, drain most of fat. Add beef back to dutch oven or large pot. Add garlic/onion powder, soy sauce and Worcestershire cook until mostly evaporated. then remove beef and set aside with any juice/fat.
- add butter, chopped garlic, onion saute until translucent
- turn up to high, add bell peppers and cook stirring often allowing for a bit of char on peppers. turn down to medium.
- add tomatoes, salt and pepper then cook covered for 10 minutes then mash up tomatoes if you want.
- add beef base and tomato paste to water and whisk then add to pot.
- add cabbage and brown sugar then cook for at least 30 minutes stirring once in a while.
- serve with shredded cheese, crackers, sriracha if you want.
Nutrition & Diet Analysis (per serving)
751
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).