Cabbage Roll Soup
A hearty soup featuring shredded cabbage, rice, seasoning, and ground beef in a tomato and beef broth.
Servings 8
Calories 323kcal
Ingredients
- 1 yellow onion, finely diced
- 2 tablespoons extra virgin olive oil
- 2 pounds lean ground beef
- 4 cloves garlic, minced
- ¾ cup uncooked long grain rice
- 1 cabbage, chopped and core removed (about 8 cups)
- 28 ounce can diced tomatoes with juices
- 3 Tablespoons tomato paste
- 6 cups low sodium beef broth (more if you like it to be a bit 'soupier')
- ½ Tablespoon paprika
- ½ Tablespoon dried thyme
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- ½ Tablespoon sea salt
- ½ teaspoon ground pepper
Instructions
- In a large pot or Dutch oven heat olive oil, then ground beef, onion, and garlic over medium high heat. Brown and crumble the ground beef until fully cooked and onions are softened. Drain any excess grease.
- Stir in the chopped cabbage and let cook until slightly softened, about 3 minutes.
- Add in the diced tomatoes, tomato paste, beef broth, uncooked rice, paprika, dried thyme, Worcestershire sauce, bay leaves, salt and ground pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to medium low. Cover the pot and let simmer until the rice is fully cooked, approximately 30-35 minutes.
- Remove bay leaves before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 31g | Fat: 10g | Sodium: 1080mg | Fiber: 5g | Sugar: 8g
