Quick and easy, freezer friendly, the BEST Stuffed Cabbage Soup tastes just like your favorite stuffed cabbage rolls but without all the work.
Heat the olive oil in a large stock pot or dutch oven over medium high heat.
Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
Stir in the butter and add the cabbage to the pot tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low. Simmer for 20 minutes until the rice is tender.
Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.
Stuffed Pepper Soup can be made in the slow cooker or crock pot. See notes above for cooking instructions.
Soup can also be made up to 5 days in advance. Store in an airtight container in the refrigerator.
You can also freeze Stuffed Pepper Soup in an airtight container for up to 3 months.