Cabbage Roll Soup (Print version)
A cozy one-pot cabbage roll soup with ground beef, rice, tender cabbage, and a savory tomato broth.
# Ingredients:
For the soup base
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon olive oil, if needed
03 -
1 medium yellow onion, diced
04 -
2 medium carrots, diced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
For the broth and rice
07 -
1 can (14.5 oz or 411 g) diced tomatoes with juices
08 -
1 can (15 oz or 425 g) tomato sauce
09 -
5 cups (1.2 L) low-sodium beef broth
10 -
1 tablespoon gluten-free Worcestershire sauce
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon dried thyme
13 -
1 bay leaf
14 -
1 tablespoon brown sugar
15 -
1 teaspoon kosher salt, plus more to taste
16 -
1/2 teaspoon black pepper
17 -
5 cups (400 g) chopped green cabbage
18 -
3/4 cup (140 g) uncooked long-grain white rice
19 -
1 tablespoon red wine vinegar or apple cider vinegar
20 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat a large Dutch oven over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up, until browned. Drain excess fat if needed.
02 -
Add olive oil only if the pot looks dry. Stir in onion and carrots and cook for 4-5 minutes until the onion softens. Add garlic and tomato paste and cook for 1 minute.
03 -
Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, bay leaf, brown sugar, salt, and pepper. Scrape up any browned bits from the pot.
04 -
Add the cabbage and rice. Bring to a boil, then reduce to a gentle simmer. Cover loosely and cook for 22-28 minutes, stirring occasionally, until the rice and cabbage are tender.
05 -
Remove the bay leaf. Stir in vinegar and parsley. Let the soup rest for 5 minutes, then taste and adjust salt, pepper, or vinegar before serving.
# Good to know:
01 -
Best served hot after a 5-minute rest so the broth thickens slightly.
02 -
For freezing, cook the rice separately and add it after reheating.