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–+ servings
Close-up of unstuffed cabbage soup with cabbage, rice and ground beef, garnished with parsley.
5 from 2 votes

Unstuffed Cabbage Soup

By Zerrin & Yusuf
Unstuffed cabbage soup made with ground beef, rice and cabbage in a rich tomato broth. A simple one-pot recipe that delivers all the classic flavors with less effort.
Yields: 6 servings
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PREP 10 minutes
COOK 35 minutes
TOTAL 45 minutes

INGREDIENTS
  

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 300 g / ⅔ lb ground beef (90% lean, 10% fat)
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 500 ml / 2 cups tomato passata or crushed tomatoes
  • 400 g / about 5 cups white cabbage thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • 2 teaspoons dried mint
  • 1.25 liters / 5 cups boiling water (or chicken or beef stock, reduce the salt by half if using stock)
  • 100 g / ½ cup rice (we use Arborio, but long grain rice works too)
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

For Serving:

  • 1 cup yogurt
  • 1 lemon cut in halves

INSTRUCTIONS
 

  • Heat the olive oil in a large pan over medium heat. Add the onions and cook until translucent.
  • Add the ground beef. Cook for about 5 minutes, or until brown, stirring and pressing down on the larger pieces with a spatula until no large chunks remain.
  • Add the garlic, tomato paste, and crushed tomatoes or passata. Stir well and cook, covered, for 5 minutes.
  • Add the sliced cabbage and all the spices. Stir to combine.
  • Pour in the boiling water (or stock). Add the rice, lemon juice, and parsley. Bring to a boil.
  • Reduce the heat to medium-low and let it simmer with the lid slightly ajar for 20 minutes, or until the rice is tender.
  • Taste and adjust the salt if needed.
  • If the soup is too thick, add a little water to reach your desired consistency and simmer for an extra 5 minutes.
  • Serve with yogurt and lemon on the side so everyone can add as much yogurt as they like and squeeze over extra lemon to taste.

NUTRITION

Calories: 266kcalCarbohydrates: 32gProtein: 16gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 38mgSodium: 512mgPotassium: 858mgFiber: 5gSugar: 10gVitamin A: 897IUVitamin C: 50mgCalcium: 130mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Soup
Cuisine Turkish
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