Cabbage Roll Soup
Cabbage Roll Soup is a hearty and comforting dish that combines the flavors of traditional cabbage rolls into a savory broth filled with ground meat, rice, and tender cabbage. It's easy to make and perfect for a cozy family dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium head green cabbage, chopped
- 1 cup uncooked white rice
- 6 cups beef or vegetable broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- to taste fresh parsley for garnish, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef (or turkey) to the pot. Cook, stirring occasionally, until browned and cooked through, about 7-10 minutes. Drain any excess fat if necessary.
- Stir in the diced tomatoes, tomato paste, beef broth, rice, chopped cabbage, thyme, paprika, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let the soup simmer for about 30 minutes, or until the rice and cabbage are tender. Stir occasionally to prevent sticking.
- Adjust seasoning to taste and remove from heat. Let the soup cool for a few minutes before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
You can use brown rice instead of white rice, but cooking time will increase.
For a vegetarian version, replace the meat with lentils or vegetables and use vegetable broth.
The soup can be stored in the refrigerator for up to 3 days or frozen for later use. Just make sure to allow it to cool completely before storing.