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Overhead of black bowl of Cabbage Roll Stew on a wooden board with a grey napkin, diced bread, and small bowl of parsley
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5 from 1 vote

Beef and Bacon Cabbage Roll Stew

This Cabbage Roll Stew is the perfect accompaniment to any cold day. It’s hearty and comforting with notes of sweet and sour that awaken your senses. The smoke and saltiness of the bacon are complemented by the sweetness of cabbage and tart of the cider vinegar. Brown rice ensures that this stew will keep you full for hours.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Appetizer, Soup
Cuisine: American, European, Middle Eastern Inspired, north american
Keyword: dairy-free, Gluten-Free, Paleo, Whole30
Servings: 8 servings
Calories: 188kcal

Ingredients

  • 3 slices bacon
  • 300 g ground beef
  • 1 medium onion chopped
  • 1 large carrots chopped
  • 2 stalks stalks chopped
  • 2 cloves garlic chopped
  • 3 cups green cabbage
  • 1 can crushed tomatoes 796ml/28oz
  • 4 cups beef broth
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1 teaspoon paprika
  • ¼ teaspoon allspice
  • ¾ teaspoon salt
  • ½ cup brown rice

Instructions

  • Preheat a large pot on medium heat. Cook the bacon until brown and starting to crisp, about 5 minutes. Add the diced onion, carrots, and celery. Saute with the bacon for 5 minutes, until tender. Add the ground beef breaking chunks off and spreading around the pan. Stir in the paprika and allspice and allow to cook for a few minutes until the meat is well coated and just starting to brown.
  • Add the cabbage to the meat  and combine. Pour in the cider vinegar and the Worcestershire sauce the give the mixture a good mix. Add the tomatoes, stir, then pour in the beef stock. Crank the heat to high and bring the stew to a boil. Reduce heat to low, cover, and simmer for at least 30 minutes and up to 3 hours.
  • Once you are about an hour from serving, remove the lid and stir in the brown rice. Cover and cook for an additional 45 minutes. Sprinkle in ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook for a few more minutes, then taste for seasoning. Add more salt and pepper if necessary.

Notes

You can have this soup on the table in an hour, but the longer you can let the stew simmer, the better. Swap out the beef for pork, turkey, or your favourite sausage meat. You can make it vegan by replacing the bacon and beef with lentils and the Worcestershire sauce with extra cider vinegar.

Nutrition

Calories: 188kcal | Carbohydrates: 18g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 826mg | Potassium: 487mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1768IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg