Cabbage Roll Soup
A simple yet delicious Soup combining the flavors of stuffed cabbage in a fraction of the time and effort. Difficulty: Easy
Servings 6
Calories 240kcal
Equipment
- Large pot or Dutch Oven
INGREDIENTS
- 1 lb. Ground Beef - lean
- 1 Medium Yellow Onion - finely diced
- 2 Carrots - peeled and chopped
- 3 Cloves Garlic - minced
- 1 tsp. Paprika
- 1 tsp. Dried Oregano
- ½ tsp. Dried Thyme
- 5 cups Green Cabbage - chopped - bite sized
- 4 cups Beef Broth
- 1 15 oz. Can Tomato Sauce
- 1 14 oz. Can Fire Roasted Petite Dice Tomatoes
- 2 Tbsp. Brown Sugar
- 2 Bay Leaves
- ½ cup Long-grain White Rice - Uncooked
- 2 Tbsp. Fresh Parsley or Fresh Thyme - chopped
- Salt and Black Pepper
- 1 Tbsp. Vegetable Oil
INSTRUCTIONS
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the Ground Beef. until about halfway browned. Then add the Onions and Carrots. Cook until the onions are soft, about 10 minutes.
- Reduce the heat to low and add the Garlic, Paprika, Oregano, and Thyme. Cook for 1 minute while stirring.
- Add the Cabbage, Beef Broth, Tomato Sauce, Tomatoes, Brown Sugar, Bay Leaves, and Rice.
- Bring the mixture to a boil. Reduce heat and simmer for 25-30 minutes or until the rice is tender.
- Season with Salt and Pepper to taste.
- Garnish with chopped fresh parsley or thyme.
Notes
Substitute ground Turkey or Pork for the Beef.
Substitute Vegetable or Chicken Broth for the Beef Broth. To save some for another day, split the batch before adding rice. Refrigerate the saved portion without rice. To reheat, add the rice and cook until rice is tender. Reheat in the microwave or on the stovetop. Store leftovers in an airtight container in the fridge for up to 3 days or
Freeze for up to 3 months in heavy-duty freezer bags. Thaw overnight in the refrigerator.
Substitute Vegetable or Chicken Broth for the Beef Broth. To save some for another day, split the batch before adding rice. Refrigerate the saved portion without rice. To reheat, add the rice and cook until rice is tender. Reheat in the microwave or on the stovetop. Store leftovers in an airtight container in the fridge for up to 3 days or
Freeze for up to 3 months in heavy-duty freezer bags. Thaw overnight in the refrigerator.
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