Stuffed Cabbage Soup

5 from 1 vote

The flavors of stuffed cabbage rolls without all the work! Inspired by a recipe here.

Course Soup

Cuisine Polish

Keyword beef, bison, cabbage, dairy-free, dinner, egg-free, lunch, main, nut-free, Polish, soup, stew, tomato

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 452kcal

Author Jenny Ross

1 tablespoons bacon fat or oil of choice, such as avocado
2 pounds lean ground beef or bison
1 yellow onion diced, about 1 cup
1 large carrot diced, or 2 medium, about 1 cup
4 celery stalks diced, about 1 cup
3 garlic cloves minced
1 tablespoon tomato paste
4 cups green cabbage chopped, 1 large cabbage
15 ounce can tomato sauce
2 tablespoons gluten-free soy sauce or coconut aminos
4 cups chicken broth
2 tablespoons gelatin unflavored
2 tablespoons Worcestershire sauce
1 teaspoon fish sauce optional, but adds umami and you will not notice a fish taste
3-5 drops stevia glycerite omit if using coconut aminos
1 tablespoon smoked paprika
1 teaspoon salt or to taste
1/8 teaspoon cayenne pepper
4 tablespoons parsley minced

Get Recipe Ingredients

dd the ground beef and grease to a large pot. Stir with a spoon to break it up into small pieces as you cook it. Cook until no longer raw, about 10 minutes total. Remove most accumulated oil, if the meat has released any, leaving about 1 teaspoon in the pan.
Add the onion, carrot, and celery to the meat and continue to cook over medium-high heat until the onions are soft and translucent, stirring often, about 5 minutes. Add the garlic and tomato paste and cook, stirring constantly until fragrant, about one minute more.
Add the cabbage and cook, stirring often until the cabbage is soft, about 5 minutes. Then add all the remaining ingredients except the parsley. Bring to a boil then reduce to a simmer and cook on a simmer for another 15 minutes, or until the cabbage is completely tender. Sprinkle with parsley before serving and adjust seasoning to taste.

Protein:Energy Quotient [calories]: 1.68