Pioneer Woman Stuffed Cabbage Soup Recipe

This Pioneer Woman Stuffed Cabbage Soup is a hearty and easy recipe, which is made with ground beef and cabbage. It’s the perfect weeknight dinner, ready in about 1 hour and 30 minutes.

Pioneer Woman Stuffed Cabbage Soup Ingredients

• 1 tablespoon olive or avocado oil
• 1 1/2 pounds ground beef (I like to use 85% lean)
• 1 onion, diced
• 1 green bell pepper, diced
• 1 small head of cabbage, cored and coarsely chopped (or use 2 bags of pre-shredded coleslaw)
• 1 28-ounce can of crushed tomatoes
• 6 cups beef stock or broth
• 1 bay leaf
• 1 teaspoon dried dill (or substitute Italian seasoning)
• 2 teaspoons paprika
• Dash of Worcestershire sauce
• 1/2 cup uncooked rice
• V8 juice or water to thin the soup if it gets too thick
• Salt and Pepper

How To Make Pioneer Woman Stuffed Cabbage Soup

1. Brown the beef and vegetables: In a large stockpot or Dutch oven, heat the oil over medium heat. Add the ground beef, onion, and bell peppers. Season with a big pinch of salt and pepper and cook until the beef is browned and the vegetables are soft.
2. Simmer the soup: Add the chopped cabbage, crushed tomatoes, beef stock, bay leaf, dill, paprika, and Worcestershire sauce. Bring the mixture to a boil, then reduce to a simmer. Cook, uncovered, for 45 minutes, or until the cabbage is just tender.
3. Cook the rice: Add the uncooked rice to the soup and continue to simmer for another 30 minutes, or until the rice is fully cooked.
4. Finish and serve: If the soup is too thick for your liking, thin it down with a little V8 juice or water. Taste and season with more salt and pepper if needed. Serve hot.

Recipe Tips

• What kind of beef is best? The recipe recommends 85% lean ground beef, which provides a good balance of flavor and isn’t too greasy. You could also use ground turkey or Italian sausage for a different flavor.
• Can I use a different kind of rice? Yes. Brown rice can be used, but you will need to increase the final simmering time to about 45-50 minutes to ensure it becomes tender.
• Can I make this in a slow cooker? Absolutely. First, brown the beef and vegetables on the stovetop as directed. Then, transfer everything (including the uncooked rice) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• How to add more flavor? For a tangier, more traditional stuffed cabbage flavor, you can add a splash of apple cider vinegar or a little brown sugar to the soup along with the tomatoes.

What To Serve With Stuffed Cabbage Soup

This hearty soup is a complete meal in a bowl, but it’s also delicious with:

• A dollop of sour cream or plain Greek yogurt
• A slice of warm, crusty rye bread for dipping
• A simple side salad with a light vinaigrette

How To Store Stuffed Cabbage Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the broth, so the soup will be thicker the next day.
• Freeze: This soup freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Stuffed Cabbage Soup Nutrition Facts

• Serving Size: 1 serving
• Calories: 380 kcal
• Fat: 15g
• Carbohydrates: 30g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Cauliflower Soup Recipe
• Pioneer Woman Split Pea Soup Recipe
• Pioneer Woman Butternut Squash Soup Recipe