Stuffed Cabbage Stoup Recipe

Name: Stuffed Cabbage Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil, divided; 1 cup raw white rice; 1 quart chicken stock (plus 2 cups); 1 1/2 lbs ground meatloaf mixture (a combination of beef, pork and veal); 1/2 teaspoon allspice; 1 1/2 teaspoons coriander; 2 teaspoons smoked paprika (or sweet if you can't find the smoked); salt, to taste; pepper, to taste; 1 bay leaf; 1 onion, chopped; 2 garlic cloves, 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 tomatoes, diced; 1 cup tomato sauce; 1/4 cup flat leaf parsley, chopped; 3 tablespoons dill, finely chopped

Servings: persons

4 tablespoons extra virgin olive oil, divided
1 cup raw white rice
1 quart chicken stock (plus 2 cups)
1 1/2 lbs ground meatloaf mixture (a combination of beef, pork and veal)
1/2 teaspoon allspice
1 1/2 teaspoons coriander
2 teaspoons smoked paprika (or sweet if you can't find the smoked)
salt, to taste
pepper, to taste
1 bay leaf
1 onion, chopped
2 garlic cloves, 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 tomatoes, diced
1 cup tomato sauce
1/4 cup flat leaf parsley, chopped
3 tablespoons dill, finely chopped

1
Heat a sauce pot over medium-heat 2 T olive oil.
2
Add the rice and toss to coat in oil.
3
Add 2 cups chicken stock, bring up to simmer.
4
Cover and cook for 16-18 minutes or until the rice is tender.
5
Heat a deep pot over medium high heat.
6
Add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
7
Season the meat with allspice, coriander, smoked paprika, salt and pepper.
8
Add bay leaf, onions, garlic and carrots.
9
Cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
10
Add tomatoes, tomato sauce and remaining stock and cover the pot.
11
Raise the heat to high and bring the soup to a simmer.
12
Simmer for about 10 minutes.
13
Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
14
Stir in parsley and dill, adjust salt and pepper to your taste and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, divided, 1 cup raw white rice, 1 quart chicken stock (plus 2 cups), 1 1/2 lbs ground meatloaf mixture (a combination of beef, pork and veal), and more.

Yes, Stuffed Cabbage Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Cabbage Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions