Hearty Cabbage Roll Soup
A hearty and flavorful soup perfect for a comforting meal. This dish is packed with nutritious ingredients and ideal for sharing with family or friends.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 can tomato sauce 15 oz
- 1 can diced tomatoes 14.5 oz
- 6 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 large head cabbage, chopped
- 1 cup cooked rice
- to taste salt
- to taste pepper
- olive oil for sautéing
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.
- Stir in the tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, dried basil, and dried oregano. Bring the mixture to a simmer.
- Once simmering, add the chopped cabbage and cooked rice to the pot. Reduce the heat to low, cover the pot, and let it simmer for an additional 25-30 minutes, stirring occasionally, until the cabbage is tender.
- Taste the soup and adjust with salt and pepper as desired.
- Serve hot, garnished with fresh herbs if desired.
Notes
For an extra kick, consider adding red pepper flakes when sautéing the onions and garlic.
You can substitute ground turkey or chicken for a lighter version of the soup.
Leftovers can be stored in the refrigerator for up to 3 days and can be frozen for up to 2 months.
This soup pairs well with crusty bread or a side salad for a complete meal.