Cabbage Roll Soup
This hearty Cabbage Roll Soup combines all the flavors of traditional cabbage rolls into a warm, comforting bowl.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 lb ground beef or turkey Substitute ground turkey for a leaner option or use a mix of ground meats for extra flavor.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium head green cabbage, chopped About 1 lb.
- 1 cup long-grain white rice
- 4 cups beef broth
- 1 28 oz can diced tomatoes With their juice.
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- to taste fresh parsley For garnish, optional.
Instructions
- In a large pot or Dutch oven over medium heat, add the olive oil. Once hot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Add the ground beef or turkey to the pot. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the chopped cabbage and cook for another 5 minutes until it begins to wilt.
- Add the rice, beef broth, diced tomatoes (with their juice), tomato paste, oregano, paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is fully cooked and the cabbage is tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
- For added flavor, consider adding a splash of vinegar or lemon juice before serving.
Notes
You can substitute ground turkey for a leaner option or use a mix of ground meats for extra flavor.
For additional flavor, consider adding a splash of vinegar or lemon juice before serving.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.