Classic Cabbage Roll Soup
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium beef broth
- ½ small head green cabbage (about 4 cups), coarsely chopped
- ½ cup long-grain white rice, uncooked
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp worcestershire sauce
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
- 2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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