Cabbage Roll Soup Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • salt, to taste
  • pepper, to taste
  • 4 heaping cups green cabbage, coarsely chopped
  • 3 large carrots, peeled and sliced
  • 2 (14 ½ ounces) cans diced tomatoes
  • 4 cups beef broth
  • 1 (15-ounce) can tomato sauce
  • ½ cup uncooked long-grain rice
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 2 tablespoons light brown sugar
  • 1 tablespoon fresh parsley, chopped, for garnish
Directions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent, or around 4 to 5 minutes. Add the garlic and cook for another minute, or until fragrant.
  2. Add the ground beef and break up the meat with a spatula. Season with salt and pepper, and cook the ground beef until it is browned and cooked through. Drain any excess liquid from the pot.
  3. Add the cabbage, carrots, diced tomatoes, beef broth, tomato sauce, rice, Worcestershire sauce, bay leaf, thyme, paprika, and brown sugar to the pot. Stir to combine.
  4. Bring to a simmer and cook for 25 minutes, or until the rice is tender. Remove the bay leaf from the soup and discard. Season with salt and pepper to taste.
  5. Serve immediately, garnished with fresh parsley.