Stuffed Cabbage Soup

Cabbage Soup

For a twist on the classic stuffed cabbage rolls, try this simple soup on St. Patrick’s Day!


  • ½ lb. ground round beef
  • 1 tsp. olive oil
  • 1 ½ cups sliced onion
  • 3 garlic cloves, crushed
  • 2 cups shredded cabbage
  • 28-oz. can petite diced tomatoes, low sodium
  • 14-oz. can low-sodium beef broth
  • 3 cups water
  • 2 tbsp. parsley
  • 3 cups cooked brown rice


  1. Brown meat in soup pot. Drain fat if necessary.
  2. Add olive oil, then onions and garlic and sauté briefly.
  3. Add shredded cabbage and continue stirring.
  4. Add tomatoes, beef broth, and water. Bring to boil. Reduce heat and let cook for about 10 minutes on simmer. Sprinkle in parsley.
  5. To serve, put half a cup of cooked brown rice into a large bowl. Ladle stuffed cabbage soup on top.

Per Serving
Serves six. Each serving provides: 232 calories, 6 g fat (2 g saturated fat, 0 g trans fat), 22 mg cholesterol, 369 mg sodium, 34 g carbohydrate, 4 g dietary fiber, 7 g sugars, and 12 g protein.

Go for the Green
To add more green to your plate on St. Patrick’s Day (or any day of the year!), try this six-ingredient side of Asparagus Spears with Lemon.