Growing up in Pittsburgh I was lucky enough to have stuffed cabbage rolls at many family functions, pot luck dinners, graduation parties even weddings. A great traditional dish in many eastern European households which is sometimes called Halupki, stuffed cabbage rolls hits the top of the comfort food charts and will fill your belly and keep you warm for hours.
Although I enjoy eating them very much, I have only made them a few times. The art of making stuffed cabbage rolls requires time and patience, cutting the large vein, combining the right ratio of meat to rice and probably the most important step the actual rolling of the cabbage is no easy task.
However this is stuffed cabbage soup which has a similar taste but it is much easier to make. As I find myself saying with most of the recipes I share, you can vary this one to fit your likes and needs. If you are on a low carb diet skip the rice. If you like a thick casserole-like dish add extra rice. If you do not like to eat red meat you can cut back or skip it but I think it really loses its flavor without some ground beef.
This recipe makes a huge pot of soup. Enough to feed a group of hungry people, certainly enough to freeze for a future meal which is usually what I do. Enjoy.
Here’s the recipe:
Stuffed Cabbage Soup
- 1 large head of cabbage - cut into 1 inch pieces
- 1 lb . lean ground beef
- 1 large onion diced
- 1 lg can of V8 or Vegetable juice 46 oz
- 2 - 3 small cans beef broth
- 1 - 2 cups rice
- 1 lg can diced tomatoes
- salt & pepper
Saute onion for a few minutes in oil
Add ground beef
Once beef in browned add cabbage, tomatoes, vegetable juice, broth and rice
Add water to just cover the cabbage if needed.
Season with salt and pepper
Bring to a boil and then turn to low for 45 min - 1 hour stirring occasionally.
Remove from heat to cool and serve.