We can never slurp down enough of this, esp during this time of year

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Add the ground beef, breaking it up with a spoon. Cook until browned and fully cooked through. Drain any excess fat.
4. Stir in the chopped cabbage and cook for a few minutes until it begins to wilt.
5. Add the crushed tomatoes, beef broth, uncooked rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir to combine.
6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice and cabbage are tender.
7. Adjust seasoning with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Variations & Tips
For a vegetarian version, you can substitute the ground beef with a plant-based meat alternative or extra beans for protein. You can also use brown rice or quinoa instead of white rice for a different texture and added nutrients. If you prefer a spicier kick, consider adding a pinch of red pepper flakes or a dash of hot sauce.Cabbage roll soup is a delightful, comforting dish that captures the essence of traditional Eastern European cuisine. In this deconstructed version of classic cabbage rolls, all the same hearty flavors come together in a fraction of the time. This soup is perfect for cozy weeknight dinners or any time you're craving something warm and nourishing. With its combination of savory beef, tender cabbage, and tangy tomato broth, it's sure to become a household favorite.
Cabbage roll soup pairs wonderfully with a warm, crusty bread to soak up the flavorful broth. A fresh green salad makes a lovely accompaniment, adding a nice contrast to the rich, savory soup. For a complete meal, consider serving it with a side of roasted vegetables or a creamy potato dish.
Cabbage Roll Soup
Servings: 6
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 medium head of cabbage, chopped
1 large can (28 oz) crushed tomatoes
6 cups beef broth
1/2 cup uncooked white rice
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Directions