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Cabbage Roll Soup

Cabbage Roll Soup

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 6
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Ingredients
  

  • 1 Tbsp olive oil
  • 1 1/2 lbs lean ground beef
  • Salt and freshly ground black pepper
  • 1 large yellow onion chopped (1 3/4 cups)
  • 2 large carrots chopped (1 1/4 cups)
  • 5 cups packed chopped cabbage 16 – 19 oz
  • 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

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.
  • Serve warm.
Keyword Cabbage, Comfort food, Soup