Cabbage Roll Soup

By Rachel Cooks

Ingredients

1 lb. lean ground beef (95/10) or ground turkey
1 cup diced onion ((1 medium onion))
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
4 cloves garlic, minced or pressed
½ head medium green cabbage, chopped ((about 5 cups))
5 cups beef broth ((see note))
1 can (15 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ cup uncooked long grain white rice
minced fresh parsley ((for garnish))

Prep Time15mins
Cook Time45mins
Servings8

Instructions

Heat a large pot or Dutch oven over medium heat. When the pot is hot, add the ground beef, onion, salt, and pepper; cook, breaking the beef up into crumbles, until browned and cooked through, 7 to 8 minutes. If desired, drain excess fat.

Add minced garlic to the pan; cook, stirring, for 1 minute or until fragrant.

Stir in the cabbage and cook for 5 minutes, stirring occasionally, until it softens slightly.

Pour in the broth, diced tomatoes, tomato sauce, and tomato paste. Add Worcestershire sauce, bay leaf, paprika, thyme, and oregano. Stir, and bring the soup to a boil. Reduce heat to medium low.

Stir in rice. Cover the pan, and simmer for 30 to 35 minutes, until the rice is cooked and the cabbage is tender. Stir the soup occasionally to prevent the rice from sticking to the bottom of the pan.

Remove the bay leaf, taste the soup and adjust salt and pepper, if desired. If the soup is too thick, stir in more broth as needed.

Ladle the soup into bowls and garnish with fresh parsley.