Stuffed Cabbage Stew
No, they’re not rolls. This Stuffed Cabbage Stew has all the delicious flavors of cabbage rolls, but without the fuss and trouble. It’s quick to put together and sit on the stove to cook. It’s hearty, flavorful, and easy to make.
I love a quick and easy recipe, especially when it tastes this good.
It’s also a one-pot meal, which means less to clean up. My favorite!
Further, it makes enough for 6 – 8 people, depending on what you consider a serving.
I’m happy if I have enough for dinner, leftovers, and maybe enough to freeze.
Oh, and it’s a fun play on my Stuffed Cabbage Rolls recipe, which is a classic by itself.
So let’s do this.
Making Stuffed Cabbage Stew
I’m happy to say this is a one-pot dish (yay!) so get out a large Dutch oven.
On medium-high heat, cook the meat, onion, salt, and pepper.
Chop at the meat to break it up into small pieces, and cook until it’s no longer pink.
Next, add in the garlic and cinnamon, stirring for another minute.
Stir in the beef broth and tomato sauce and reduce the heat to medium.
Bring the stew to a low boil. Then, add the cabbage, carrots, celery, rice, brown sugar, Worcestershire sauce, and the bay leaf.
Keeping the heat at medium, return to a low boil.
Once it starts to bubble, reduce the heat to low and cover.
This should simmer for about 25 – 30 minutes giving the rice time to become tender.
It also gives all those delicious flavors time to meld together.
Now, you may think you’re done at this point, but nope, not yet.
Remove the pot from the heat and leave it covered for about 10 – 15 minutes.
Next, toss out the bay leaf, its job is done.
Lastly, stir in the lemon juice and fresh dill.
Ok, now you’re done. Feed the belly!
Soups and Stews
Check out these delicious recipes to get your soup on.
- Homemade Chicken Soup
- Easy Drop Dumplings (to go with the chicken soup, of course)
- Bacon Corn Chowder
- Easy Savory Chicken Stew
- Slow Cooker Beef Stew
Stuffed Cabbage Stew
Ingredients
- 1 lb. lean ground beef (or turkey)
- 2 cups onion, chopped (1 med. onion)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 cloves garlic, minced
- 1/2 tsp. ground cinnamon
- 32 oz. beef broth
- 29 oz. tomato sauce (approx. 3 1/2 cups)
- 6 cups green cabbage, chopped (from 1 small head)
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1/2 cup uncooked rice
- 2 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 dried bay leaf
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. fresh dill
Instructions
- In a large Dutch oven, cook ground beef, onion, salt, and pepper over medium-high heat until no pink remains. Stir often to break up beef. (About 5 minutes.)
- Add garlic and cinnamon, stirring constantly for 1 minute.
- Stir in broth and tomato sauce. Reduce heat to medium and bring to low boil.
- Stir in cabbage, carrots, celery, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil.
- Cover and reduce heat to low. Let stew simmer until rice is tender (25 - 30 minutes).
- Remove from heat and uncover for 15 minutes. Stir in lemon juice and fresh dill. Remove bay leaf.
- Serve with dill sprigs and lemon wedges. Enjoy!
Notes
Nutrition
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
Stuffed Cabbage Stew
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In the meantime, I hope you enjoy this stew and have a wonderfully blessed day.
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