Meat and Cabbage Roll Stoup
Overview
Meat cabbage rolls, such an old time favorite!
They’re cozy, classic, and comforting. Oh, but here’s the thing! They’re also SUCH A PIA to make. Boil the cabbage, make the filling, roll the cabbage, make the sauce…I mean. UGH, right?!?!
BUT….what if you could capture all the flavors, without all the prep work?? Yeah. I thought you may be interested. You will LOVE how quick this is to throw together!
It’s a soup! It’s a stew! No no, it’s a STOUP! And I thank Rachel Ray years ago for introducing me to that term in one of her cookbooks. This isn’t quite as thin as a soup, but not quite as thick as a stew, hence, a stoup! I hope you love it. Perfect for all these cold winter days in New England!
Serves 4-6
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1 lb lean ground beef or turkey
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1 large yellow onion
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3 cloves garlic, minced
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3 large carrots, peeled and quartered
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6 cups cabbage
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6 ounces tomato paste
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1/4 cup brown sugar
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1, 28 ounce can of whole peeled tomatoes
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4 cups of chicken or beef broth* (see note)
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1 bay leaf
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2/3 cup long grain rice (brown or white)
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juice from 1/2 lemon
Method
Brown the beef with a tsp or two of olive oil in a large dutch oven; sprinkle with salt + pepper. Drain any leftover fat.
Add your chopped onion + garlic and allow to soften; about 5-7 minutes.
Add in your carrots and cabbage, sprinkle with a hefty pinch of kosher salt + fresh black pepper. Allow the vegetables to soften slightly; again, about 5 min.
Sprinkle in your brown sugar and tomato paste. Give it a good stir. Pour in your tomatoes, your broth, bay leaf, and your rice. Bring to a simmer and cover. Allow to simmer for 20-30 minutes and then squeeze with the lemon, stir and serve!
note *It is natural for the rice to thicken the stoup as it sits. For leftovers, or if you are not eating right away, add more water as needed to thin the soup to the desired consistency.
Meat and Cabbage Roll Stoup
Ingredients
- 1 lb lean ground beef or turkey
- 1 large yellow onion
- 3 cloves garlic, minced
- 3 large carrots, peeled and quartered
- 6 cups cabbage
- 6 oz tomato paste
- 1/4 cup brown sugar
- 1 28 ounce can of whole peeled tomatoes
- 4 cups chicken or beef broth
- 1 bay leaf
- 2/3 cup long grain rice (brown or white)
- juice from 1/2 lemon
Instructions
- Brown the beef with a tsp or two of olive oil in a large dutch oven; sprinkle with salt + pepper. Drain any leftover fat.Add your chopped onion + garlic and allow to soften; about 5-7 minutes.Add in your carrots and cabbage, sprinkle with a hefty pinch of kosher salt + fresh black pepper. Allow the vegetables to soften slightly; again, about 5 min.Sprinkle in your brown sugar and tomato paste. Give it a good stir. Pour in your tomatoes, your broth, bay leaf, and your rice. Bring to a simmer and cover. Allow to simmer for 20-30 minutes and then squeeze with the lemon, stir and serve!note *It is natural for the rice to thicken the stoup as it sits. For leftovers, or if you are not eating right away, add more water as needed to thin the soup to the desired consistency.
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