Description
A cozy, hearty soup that combines the flavors of stuffed cabbage rolls in an easy-to-make dish. Perfect for chilly nights!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons paprika (optional)
- 3 tablespoons tomato paste
- 1 can crushed tomatoes (about 28 ounces)
- 6 cups beef broth or chicken broth
- 1 tablespoon Worcestershire sauce (optional)
- 2 to 3 cups chopped green cabbage (about half a small head)
- 1/2 cup uncooked white rice (or cooked rice)
- 1 tablespoon brown sugar or honey
- 1 to 2 tablespoons lemon juice or apple cider vinegar
- Fresh parsley for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 4 to 5 minutes until it softens.
- Add the garlic and cook for 30 seconds.
- Add the ground beef. Break it up and cook until browned.
- Stir in salt, pepper, paprika, and tomato paste. Let the tomato paste cook for about 1 minute.
- Add crushed tomatoes, broth, and Worcestershire sauce if using. Bring it to a gentle boil.
- Stir in the cabbage and uncooked rice. Reduce heat to a simmer and cover. Cook for about 20 to 25 minutes.
- Stir in the brown sugar or honey and then add lemon juice or vinegar a little at a time.
- Taste and adjust salt and pepper. Top with parsley and serve hot.
Notes
This soup is even better the next day, and you can freeze it for later. Just keep in mind that rice may soften after freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg