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  Saturday, July 20, 2024
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Recipe Category:  Soup
Cabbage Roll Soup
Filled with nuggets of ground beef, tender rice, a savory tomato broth, and lots of cabbage and carrots, this warming soup can be on the table in about an hour, with most of that being simmering, han

1 Medium Onion
2 Cloves Garlic Fresh
1 Pound (1/2 medium head) Cabbage
1 Tbl Olive Oil
1 Pound Ground Beef
1 1/2 tsp Paprika
1 tsp Kosher Salt
1/4 tsp Pepper
32 Ounces (box) Beef Broth
1 Can (14.5 Oz) Tomatoes Diced
1 Can (8 Oz) Tomato Sauce
1 Cup Water
1 Tbl Worcestershire Sauce
1 tsp Apple Cider Vinegar
1 leaf Bay Leaf
1/2 Cup (uncooked) Rice White Long-grain
2 Tbl (for garnish, can omit) Parsely
  1. Dice
    1 medium yellow onion (about 2 1/2 cups), mince 2 garlic cloves, and
    place both in the same bowl. Core and chop 1 pound green cabbage into
    1-inch pieces (4 to 5 cups), peel and dice 2 medium carrots, and place
    both in second bowl.

  2. Heat
    1 tablespoon olive oil in a large pot or Dutch oven over medium-high
    heat until shimmering. Add the onion and garlic, 1 pound lean ground
    beef, and 1 1/2 teaspoons paprika. Season with 1 teaspoon kosher salt
    and 1/4 teaspoon black pepper and cook, breaking up the meat into small
    pieces with a wooden spoon, until the beef is cooked through and the
    onion is softened, about 10 minutes.

  3. Add
    1 box beef broth and scrape up the browned bits from the bottom of the
    pan with the wooden spoon. Add 1 can diced tomatoes and their juices, 1
    can tomato sauce, 1 cup water, 2 tablespoons packed light brown sugar, 1
    tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1
    bay leaf. Stir to combine and bring to a boil over high heat.

  4. Add
    the cabbage and carrots and 1/2 cup uncooked white rice. Reduce the
    heat to maintain a simmer and cook, stirring occasionally, until the
    rice and cabbage are tender, about 30 minutes. Meanwhile, coarsely chop 2
    tablespoons fresh parsley leaves if desired.

  5. Discard the bay leaf. Taste and season the soup with more salt and pepper as needed. Garnish with the parsley if desired.

Recipe Notes

Leftovers can be refrigerated in an airtight container up to 4 days.
The soup can also be frozen up to 3 months. Reheat over low heat, adding
water as needed if the soup has thickened.

Originally from: Bob's Kitchen
Prep Time:
(In Minutes)

17 Ingredients retrieved.

Created by:  bob, on:  2/22/2021 10:27:14 AM; Last Updated on:   2/22/2021 10:27:14 AM, by:   bob