Description
A comforting and hearty Unstuffed Cabbage Roll Soup that captures all the flavors of traditional stuffed cabbage rolls without the hassle of rolling. This easy-to-make soup combines ground beef and pork with cabbage, rice, and a savory tomato broth, making it a perfect meal for chilly days.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- ½ yellow onion, chopped (about ½ cup)
- 3 cloves garlic, minced
- ½ pound ground beef
- ½ pound ground pork
- 2 carrots, diced
- 1 (14.5-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 (14.5-ounce) cans beef broth
- ½ cup uncooked white rice
- ½ small head green cabbage, chopped (about 4 cups)
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: Heat olive oil over medium heat in a Dutch oven. Add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Brown the Meat: Add ground beef and ground pork to the pot. Cook until browned, breaking it apart with a spoon as it cooks to ensure even cooking and prevent large clumps.
- Add Vegetables and Liquids: Stir in diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika, mixing everything thoroughly.
- Simmer the Soup: Bring the mixture to a boil. Then reduce the heat to a simmer and cook uncovered for 25 minutes, or until the rice is tender and the cabbage has softened to your liking.
- Serve and Garnish: Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley to add a fresh, herbaceous note.
Notes
- You can substitute ground turkey for a leaner version of the meat mixture.
- White rice cooks evenly in this soup; for a healthier twist, try brown rice but adjust the cooking time accordingly.
- To make it spicier, add a pinch of red pepper flakes along with the paprika.
- This soup stores well; refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop and add a splash of beef broth to thin if it becomes too thick.
