Vegan Classic Cabbage Roll Soup
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Learn more āIngredients
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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - Ā½ small head green cabbage (about 4 cups), coarsely chopped
- Ā½ 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
- Ā½ 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 6ā8 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 4ā5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
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