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The Best Cabbage Soup

Easy and delicious!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner, Fall, Lunch, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 half stick of butter
  • 1 small head of green cabbage chopped
  • 2 lbs of ground beef or sub turkey for a lighter version
  • 3 carrots peeled and diced
  • 1 can 14 oz of diced tomatoes
  • 5 cups of beef broth or enough to cover
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked white rice
  • salt + pepper to taste
  • 1/4 tsp ground cloves
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1/2 nutmeg
  • 2 garlic cloves minced
  • 1 tsp herbs de Provence
  • 1 onion
  • bay leaf for extra flavor
  • sour cream for topping

Equipment

  • 1 dutch oven
  • 1 cutting board
  • 1 large spoon

Method
 

  1. Step 1: Melt butter in a large dutch oven. Add chopped onion and carrots.
  2. Step 2: Brown the beef
  3. Cook your ground beef over medium high heat until fully browned. Season with salt and pepper. Add the garlic sauté with the beef until fragrant.
  4. Step 3: Add the Cabbage
  5. Toss in the chopped cabbage. Stir everything together and let it cook for about 5 minutes until the cabbage starts to soften.
  6. Step 4: Add liquids and spices
  7. Pour in the diced tomatoes, tomato paste, sugar, beef broth, Worcestershire sauce, clove, and nutmeg. Stir to combine. The cloves and nutmeg may seem unusual, but trust me — they give this soup that cozy, fall spice warmth without overpowering it.
  8. Step 5: Add the rice
  9. Stir in your uncooked rice. You can use any kind of rice, but white long grain gives the perfect texture.
  10. Step 6: Simmer
  11. Reduce the heat, cover, and let the soup simmer on low for 45–60 minutes, stirring occasionally. The rice will cook, the cabbage will become tender, and the flavors will marry into the most delicious fall comfort soup. Add water as needed, the rice thickens it pretty quickly.
  12. Step 7: Serve + top with sour cream
  13. Ladle into bowls, add a generous dollop of sour cream on top, and maybe a sprinkle of fresh parsley if you’re feeling fancy.