Stuffed cabbage is a comfort-food classic, but it's also a relatively time-intensive dish to make. When you don't have all afternoon to assemble the real deal, this soup will reliably satisfy your stuffed cabbage cravings. It's all the flavor with none of the fuss!
This recipe comes to us from Sabrina of Dinner Then Dessert via The Recipe Critic. Sabrina outlines how to make the soup in either a Dutch oven on the stovetop or your slow cooker — choose whatever works best for you!
Either way, the key is taking a little bit of time to do some strategic browning. First you brown the ground beef, and then you brown some onions and cabbage in butter. This adds depth of flavor to the dish before adding in the liquid component (crushed tomatoes, beef stock, and chopped tomatoes).
The recipe also calls for cooked rice, so grab leftovers out of the fridge, microwave a pouch of frozen rice, or cook some on the stove while the soup is doing its thing! Just before serving you'll stir in the cooked rice and ladle the soup into bowls. Although the recipe doesn't call for it, I think a generous dollop of sour cream on top would really seal the deal.
→ Get the Recipe: Stuffed Cabbage Soup from The Recipe Critic