Thursday, February 4, 2021

Stuffed Cabbage Soup #recipe @LucyBurdette

 Lucy Burdette: Who doesn’t love stuffed cabbage on a winter night? However, it’s time consuming enough to make that I don’t do it very often. When I do, I have used a version of Jane Brody’s stuffed cabbage which you can find here

Then a couple of weeks ago my friend Chris mentioned that her family makes a stuffed cabbage casserole in which the cabbage is not actually stuffed but chopped and mixed into the dish. And then I realized that stuffed cabbage soup must also exist and I decided to try a version of that. It really should be called "unstuffed" cabbage soup because that's the beauty of the recipe--much faster and equally delish!


One medium onion

1/2 head cabbage

Three carrots

1 pound ground beef

1 teaspoon smoked paprika or 1 1/2 teaspoons regular

1 32 ounce box beef broth—make this high quality and not terribly high sodium

114.5 ounce jar diced tomatoes

One 8 ounce cup tomato sauce

Half cup of water

Half a cup brown rice

1/2 tsp salt or to taste

1/4 cup honey

1/4 cup lemon juice (one medium lemon)

One Bay leaf

1 teaspoon Worcestershire sauce

Brown the beef and drain most of the grease off. Chop the onions and carrots and add these to the ground beef with the paprika to sauté until soft. I chopped the vegetables in my food processor and didn't fuss too much about size and uniformity.

Add the broth and stir to scrape up any browned bits full of flavor. When this is simmering, add the tomatoes, tomato sauce, rice, Worcestershire sauce, and water. Bring to a boil.

Add the chopped cabbage, reduce to a simmer, and cook for half an hour to 45 minutes until the cabbage is soft and the rice cooked through.

Stir in the lemon juice and honey. Add raisins if desired. Simmer a few more minutes and serve. Oh my goodness, this was so good that we ate it two nights in a row! 

Lucy Burdette writes the Key West food critic mysteries

#11 in the series, A SCONE OF CONTENTION, is coming on August 10, and available for pre-order now! Meanwhile, enjoy the latest, The Key Lime Crime...


  1. Thank you for sharing this recipe. This looks a lot like what the kitchen at a retirement home I worked at served. The residents loved it. Which is why it was a regular

  2. I made the Smitten Kitchen cabbage and sausage casserole this weekend (one of my faves) and have been making my way through it all week (my husband isn't a cabbage fan). I absolutely love cabbage and am looking forward to trying this recipe! It looks amazing.

  3. I love cabbage soup! It's healthy and low calorie. I've never tried stuffed cabbage soup, but it looks delicious. A great winter comfort dish.

  4. Just what the cooler (depending where you are) weather needs.

    1. Even down here in Key West, we've been chilly. (Not complaining though!!)