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Suzy updated her Mom’s delicious but labor-intensive cabbage roll recipe into a hearty and delicious cross between a soup and a stew. A comforting and delicious homey meal!

  • 1 1/2 lb. Ingles ground chuck, 80/20
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 8 cups green cabbage, chopped
  • 1 cup carrots, shredded
  • 1/2 cup brown rice, uncooked
  • 29 oz. can Laura Lynn tomato sauce
  • 1/4 cup ketchup
  • 32 oz. Laura Lynn Beef Broth
  • 4 tablespoons Laura Lynn light brown sugar
  • 1 1/2 tsp kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 tablespoons Laura Lynn apple cider vinegar



  • In a large soup pot or Dutch oven, break up ground chuck and saute over medium-high heat with onion, garlic and 1/2 teaspoon of salt. Cook until beef is browned, then drain fat.
  • Add cabbage, carrots, brown rice, tomato sauce, ketchup, beef broth, brown sugar, 1 teaspoon kosher salt, black pepper, bay leaves, and apple cider vinegar.
  • Bring to a boil, stir, then reduce heat to a simmer and cook covered until rice is tender, 45 minutes to 1 hour, stirring occasionally. Remove bay leaves and serve.
  • Stoup will thicken as it cools, add additional beef broth to reheat leftovers if desired.
  • Makes great leftovers and freezes well.