Description
A comforting and hearty soup that captures the flavors of traditional cabbage rolls without the hassle of stuffing. Perfect for chilly nights and easy to prepare in under an hour.
Ingredients
Scale
- 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 Vegetables: 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.
- Cook Meat: Add ground beef and ground pork to the pot. Cook until browned, breaking it apart with a spoon as it cooks.
- Add Ingredients: Stir in diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika.
- Simmer: Bring the mixture to a boil. Reduce heat to a simmer and cook for 25 minutes, or until the rice and cabbage are tender.
- Serve: Ladle soup into bowls and garnish with fresh parsley if desired.
Notes
This soup can be made in advance and reheats well. It freezes nicely, so you can make a big batch for future meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 457
- Sugar: 6g
- Sodium: 930mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg