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cabbage soup ingredients on chopping block

Chef Norm’s Stuffed Cabbage Soup

So many of our Kensington families have asked for this recipe!


  • 3 tablespoons butter
  • 1 very large white onion-diced
  • 1-2 cups of diced fresh carrots
  • 1 & ½ pounds of lean ground beef (or ground turkey)
  • 4 cups of water
  • 1 medium head of white cabbage shredded
  • 1 (28 oz) can of Hunts tomato puree (I only use Hunts products)
  • 1 (28 oz) can of Hunts tomato sauce
  • 1 cup of white rice (uncooked)
  • ½ cup of lemon juice, from concentrate-(possibly 1 cup, depending upon taste)
  • ½ cup of honey-(possibly 1 cup, depending upon taste)
  • ¼ cup brown sugar (optional)
  • 1 beef bouillon
  • Salt & pepper, to taste


Heat butter in a skillet over a medium flame, cook diced onion until tender, approximately 5-10 minutes, then add the chop meat, continue to cook and stir until the chop meat is browned, probably another 5-10 minutes.

In a large pot, combine all of the ingredients (including the cooked chop meat & onion mixture), except for the rice. Cover & cook on a low flame for several hours, continuously stirring. When the carrots & cabbage are soft, add the rice & continue to cook until the rice is soft. If the soup is too thick, you may want to add some additional water.