Unstuffed cabbage soup is one of those recipes that makes you miss home. It’s not glamorous. You won’t find the recipe in gourmet food magazines. You won’t really hear people raving about it. But it’s so, so good. It’s chock full of cabbage, ground beef, tomatoes with a hint of sweetness (yes, really!) that tastes and smells delicious.
I know some of you may be thinking, “But I don’t like cabbage!” And I hear you. Honestly, my husband doesn’t like cabbage, either… except when he does. In this recipe, for instance, he loves cabbage. And if this recipe can convert him… can get him to like cabbage at least once in a while outside of cole slaw… then you know it’s good.
This recipe is so hearty and filling and flavorful. If I were cooking it just for me, I’d add some oregano and thyme or parsley, but since I’m cooking it for everyone, I’ll tone down my love of herbs and spices to keep it to this simple, tasty soup recipe.
And this works well with ground turkey or extra lean ground beef, too. You’ll need to add about a tablespoon of oil to the meat and veggies, but otherwise, that’s a great way to cut some calories. Because, let’s face it, comfort food is not exactly calorie conscious most of the time. Just cut them where you can without sacrificing flavor.
But here’s the recipe. I hope that if you’re somewhere cold (it’s a balmy 10 degrees Fahrenheit here), that this warms you up and makes you smile. Enjoy!
Unstuffed Cabbage Soup
This Unstuffed Cabbage Soup is incredibly filling and tasty!
- 1 lb. ground beef
- 1 lb. cabbage
- 2 carrots, diced
- 1 lg. yellow onion
- 1 (28 oz) can crushed tomatoes (no salt added)
- 16 oz. beef broth (low sodium)
- 1.5 c. water
- 1/4 c. honey
- 1 Tbsp. lemon juice
- 1 tsp. salt
- 1 c. brown rice
- Brown ground beef in soup pot over medium heat. Drain.
- Add cabbage, carrots and onion. Cook for about 5 minutes uncovered.
- Add tomatoes, beef broth, water, honey, lemon juice and salt. Bring to a boil and stir in rice.
- Lower to a simmer and cover. Cook for about 50-60 minutes until rice and veggies are tender.
A few tips about this recipe: You don’t have to use honey if you don’t want the added sweetness. It’s great without it. The original recipe I found way back when called for brown sugar (I think) in the same amount. I’m sure it’s tasty that way, too, we’re just trying to watch sugars and are using honey as a sweetener for most things.