"Stuffed Cabbage" Soup

“In 'Winter Gatherings' by Rick Rodgers”
1hr 45mins

Ingredients Nutrition


  1. Meatballs---beat the egg in a medium bowl.
  2. Add the bread crumbs, salt, and pepper; mix together.
  3. Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
  4. Heat the oil in a large pot over med-high heat.
  5. In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
  6. Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
  7. Soup--add the oil to the fat in the pot.
  8. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
  9. Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
  10. Add the cabbage and stir well.
  11. Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
  12. Decrease heat to med-low and simmer for 30 minutes.
  13. Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
  14. Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
  15. Add the rice and reduce the heat to med-low.
  16. Simmer until the rice is tender, about 20 minutes.
  17. Drain in a wire sieve and rinse under cold running water.
  18. Stir the cooked rice into the soup; season with salt and pepper to taste.
  19. Serve hot, with a dollop of sour cream on each serving.

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