Cabbage Roll Soup
Treat yourself to the delightful flavors of Cabbage Roll Soup, a nutritious meal option brimming with fresh veggies and seasoned beef.
Ingredients
- 1 tbsp olive oil
- 1 1/2 lbs lean ground beef
- 1 3/4 cups chopped onion
- 2 large carrots chopped
- 5 cups packed chopped cabbage
- 3 cloves garlic minced
- 2 14.5 oz cans low-sodium beef broth
- 3 8 oz cans tomato sauce
- 2 14.5 oz cans petite diced tomatoes
- 2 tbsp packed light brown sugar
- 1 tbsp worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
- salt and freshly ground black pepper
Instructions
- Heat 1 Tbsp olive oil in a large cast-iron pot over medium-high heat.
- Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned.
- Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in the pan (or drain off all fat and use 2 more tbsp olive oil), set beef aside.
- Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer. Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, and bay leaves. Return beef to soup mixture.
- Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot, and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
- Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.
- Enjoy