Stuffed Cabbage Stoup

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Winter Warmer

Rated: 5 stars out of 5Rate itRead users' reviews (144)

RECIPE
COMMENTS & REVIEWS(144)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 25 min
Total:: 37 min

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Ingredients

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart plus 2 cups chicken stock, divided
1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
1/2 teaspoon allspice, eyeball it in your palm
1 1/2 teaspoons coriander, half a palm full
2 teaspoons smoked paprika, eyeball it in your palm
Salt
Pepper
1 bay leaf
1 onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
1/2-3/4 head Savoy cabbage, thinly sliced
1 (28-ounce) can diced tomatoes
1 cup tomato sauce
Handful of flat-leaf parsley, chopped
3 tablespoons dill, finely chopped

Directions

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

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Comments & Reviews

recipe Stuffed Cabbage Stoup
Nancy Waukesha, WI 10-16-2009
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Tasty but must increase the spices. . .
Rated: 4 stars out of 5

This is a great soup recipe! It's tasty, but for me, only because I modifed it according to several suggestions made by... other reviewers. I omitted the rice entirely, only used 4 cups of chicken stock, doubled the spice measurements, and simmered for an hour on the stove. I used about a tablespoon of salt and would reccommend at least 1 to 1 1/4 teaspoons of pepper. I netted some 7+ two cup servings which I enjoyed daily for lunch. The flavors DO mature over time and that's what makes this soup so good. I'll definitely be making this again. Next time for variety, I'm going to substitute beef stock for the chicken stock. Perhaps I will also prepare rice on the side and incorporate into my serving portion. I like rice and enjoy it in my soup recipes, but I'm just getting to know this particular recipe, so to speak, so I'm playing around with it. I suggest that you too give it a try and play around with it. It's full of great ingredients! Read more
recipe Stuffed Cabbage Stoup
Josie Traverse City, MI 10-04-2009
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Simple, easy, and delicious
Rated: 5 stars out of 5

I found this recipe as I was looking for a way to use up a leftover half of cabbage I had from another dinner, and this stoup... was definitely the way to go. It's super easy and fast (only took me 30 minutes, like Rachael promised, although letting it simmer for a little while longer makes it even better), and it was delicious. I ended up eating two bowls of it and having a bowl for a late night snack later on! Like some of the other reviewers, I didn't put the rice in the pot, but rather dished up the stoup and added a scoop of rice to it directly in the bowl. It also seems like a recipe that you can just throw any veggies you have on hand in it and it will be delicious. (I like the idea of a stuffed pepper version that a previous reviewer mentioned -- I'll have to try that!) I will definitely make this again.Read more
recipe Stuffed Cabbage Stoup
stephanie North Las Vegas, NV 08-27-2009
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Love Love Love
Rated: 5 stars out of 5

This is now a staple at our house in the winter months. Love this soup and so does my kids which are hard to please. Thanks... so much.Read more
recipe Stuffed Cabbage Stoup
juile nova, OH 08-03-2009
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Great for all those left over garden veggies!
Rated: 5 stars out of 5

I'm not usually a fan of traditional stuffed cabbage, but this stoup is GREAT! The first time I made it was around St.... Patty's Day & I've made it 3 more times since then. Today I did the "EXTRA garden veggie" version. I added some lovely yellow summer squash & most of the other stuff was from my garden (cabbage, onions, tomatoes) . It really does come together quickly. This is very hearty, yet fairly healthy because of all the fresh veggies. If you like it soupy-er then just go for some extra water/stock. I think its perfect the way it is. Today I didn't have any beef or pork, so I used ground turkey & it was just as good. VARIATION: If you want to do "stuffed Pepper Stoup" just omit (or go waaay lighter) on the cabbage & add fresh cut up green peppers. I have done this in the past & it was FAB!! The peppers give off so much flavor!! Read more
recipe Stuffed Cabbage Stoup
M LA, CA 06-03-2009
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Was OK, tasted nothing like stuffed cabbage my mom makes
Rated: 3 stars out of 5

The stoup was very easy to make and came together fast. It tasted way too acidic to me and I wish I omitted the tomato sauce.... I didn't have any ground allspice and the soup seemed to be lacking flavor for me so I added more coriander and paprika and (since it tasted nothing like stuffed cabbage I'm used to) threw in some basil and sriracha. The final product was very edible but not very exciting. Doubt I will make this again.Read more
recipe Stuffed Cabbage Stoup
Angie Wetaskiwin, AB 05-20-2009
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Deeeelish!!
Rated: 5 stars out of 5

I just had ground beef so that's what I used for the meat and it was still really good. I put some cheese on top so it melted... in and it made it even tastier. Served with garlic bread and voila~.yum yum.Read more