Cabbage Roll Stew

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 467kcal

Ingredients

  • 1/2 cup White rice
  • 3/4 lbs Ground beef
  • 1/2 Onion chopped small
  • 2 stalks Celery chopped small, plus the leaves for garnish
  • 2 cloves Garlic minced
  • 1/2 head Green cabbage stem removed and cut into large chunks
  • 2.5 cups Beef broth
  • 1 cup Crushed tomatoes
  • 1 Tbsp Brown sugar
  • 1/2 tsp Ground cinnamon
  • 1 tsp Paprika
  • 1/2 tsp Dried oregano
  • 1/4 tsp Dried thyme
  • 4 slices Crusty bread
  • 1/4 cup Fresh parsley chopped
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Instructions

  • Cook the rice according to the directions on the package. Once cooked, drain any excess water if needed. Season with salt and pepper, cover with a lid and set aside.
  • Heat a pot over medium-high heat.
  • Add the beef, season with salt and pepper and cook, stirring and occasionally, breaking up the beef, until browned.
  • Add in the onion, celery, and garlic; sauté for 2 minutes, then add the cabbage and sauté for a further 2 minutes. Drain or scoop out any excess grease.
  • Pour in the beef broth, crushed tomatoes, brown sugar, cinnamon, paprika, oregano, and thyme.
  • Season with salt and pepper to taste and bring to a light boil, cover pot and reduce heat. Bring to a simmer, stirring occasionally for about 35 minutes.
  • Stir in up to 1 cup of water or more beef broth to thin out the soup out if needed. Then stir in rice. Serve with bread and garnish with parsley.

Nutrition

Calories: 467kcal | Carbohydrates: 52g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 882mg | Potassium: 850mg | Fiber: 6g | Sugar: 11g | Vitamin A: 930IU | Vitamin C: 54mg | Calcium: 132mg | Iron: 5mg

Cabbage Roll Stew

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 467 kcal

Ingredients
 
 

  • 1/2 cup White rice
  • 3/4 lbs Ground beef
  • 1/2 Onion chopped small
  • 2 stalks Celery chopped small, plus the leaves for garnish
  • 2 cloves Garlic minced
  • 1/2 head Green cabbage stem removed and cut into large chunks
  • 2.5 cups Beef broth
  • 1 cup Crushed tomatoes
  • 1 Tbsp Brown sugar
  • 1/2 tsp Ground cinnamon
  • 1 tsp Paprika
  • 1/2 tsp Dried oregano
  • 1/4 tsp Dried thyme
  • 4 slices Crusty bread
  • 1/4 cup Fresh parsley chopped

Instructions
 

  • Cook the rice according to the directions on the package. Once cooked, drain any excess water if needed. Season with salt and pepper, cover with a lid and set aside.
  • Heat a pot over medium-high heat.
  • Add the beef, season with salt and pepper and cook, stirring and occasionally, breaking up the beef, until browned.
  • Add in the onion, celery, and garlic; sauté for 2 minutes, then add the cabbage and sauté for a further 2 minutes. Drain or scoop out any excess grease.
  • Pour in the beef broth, crushed tomatoes, brown sugar, cinnamon, paprika, oregano, and thyme.
  • Season with salt and pepper to taste and bring to a light boil, cover pot and reduce heat. Bring to a simmer, stirring occasionally for about 35 minutes.
  • Stir in up to 1 cup of water or more beef broth to thin out the soup out if needed. Then stir in rice. Serve with bread and garnish with parsley.

Nutrition

Calories: 467kcalCarbohydrates: 52gProtein: 24gFat: 18gSaturated Fat: 7gCholesterol: 60mgSodium: 882mgPotassium: 850mgFiber: 6gSugar: 11gVitamin A: 930IUVitamin C: 54mgCalcium: 132mgIron: 5mg
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