Stuffed Cabbage Soup

12 ingredients
7 steps

Ingredients

  • 1 1/2 pounds ground beef
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 1/4 pounds cabbage, shredded
  • 1/2 cup sauerkraut, rinsed in cold water and squeezed dry
  • 2 1/2 quarts beef stock
  • 14 1/2 ounces canned diced tomatoes
  • 1/2 cup conventional white rice
  • salt and pepper
  • 2 tablespoons corn starch (optional)
  • sour cream (optional)
  • 1/2 cup lemon juice

Directions

  1. 1
    Heat a deep soup pot over medium heat. Add about a tablespoon of oil.
  2. 2
    Add ground beef and brown, breaking up the meat into smaller pieces, about 3-4 minutes. Remove meat from heat and set aside.
  3. 3
    Drain all but about a tablespoon of fat from the soup pot. Heat remaining fat over medium and add onion and garlic. Saute until onions are almost translucent.
  4. 4
    Add shredded cabbage, sauerkraut, some salt, and pepper. Saute another 3-4 minutes to soften.
  5. 5
    Add stock and tomatoes. Bring to a boil and add rice. Reduce to a simmer and cook until rice is just barely softened. Check seasoning and add salt and pepper to taste.
  6. 6
    If using cornstarch, whisk a half cup liquid from soup pot into a small bowl with cornstarch. Then stir mixture back into soup and bring to a boil for 1 minute. Remove from heat and add lemon juice.
  7. 7
    Serve in soup bowls with a dollop of sour cream (if using).

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