Cabbage Roll Soup

Cabbage Roll Soup


No rolling cabbage here.
  • 2 tbsp. extra-virgin olive oil
  • 1½ lb. (90% lean) ground beef
  • 1 medium yellow onion, chopped
  • 2 medium carrots, thinly sliced into rounds
  • Kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, finely chopped
  • 2 (14.5-oz.) cans fire-roasted diced tomatoes
  • 6 c. chopped cabbage (about 1 lb.)
  • 4 c. low-sodium beef broth
  • ½ c. long-grain white rice
  • 1 tbsp. plus 2 tsp. Worcestershire sauce
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. packed light brown sugar
  • 2 tsp. sweet paprika
  • 1½ tsp. dried oregano
  • 2 tbsp. chopped fresh parsley leaves, plus more for serving
  1. In a large pot over medium heat, heat oil. Add beef, onion, and carrot; season with salt and pepper. Cook, breaking up beef with a wooden spoon, until beef is cooked through and vegetables are just tender, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  2. Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a medium-low and simmer, stirring occasionally, until rice and veggies are tender, about 20 minutes. Stir in parsley.
  3. Divide soup among bowls. Top with more parsley before serving.

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