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Cabbage Roll Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 Tbsp olive oil
  • 1 lb ground beef seasoned with salt and pepper
  • 1 onion
  • 1 carrot
  • 1/2 head of cabbage
  • 1 tsp garlic
  • 6 cups beef broth
  • 1 14.5oz can diced tomatoes
  • 1 Tbsp brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 bay leaves
  • 3/4 cup long-grain white rice
  • 1 Tbsp lemon juice
  • 1/3 cup fresh parsley
  • to taste salt and pepper

Instructions
 

  • Heat 1 Tbsp olive oil in a large cast-iron pot over medium-high heat.
  • Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned.
  • Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in the pan (or drain off all fat and use 2 more tbsp olive oil), set beef aside.
  • Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer.
  • Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, and bay leaves. Return beef to soup mixture.
  • Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot, and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
  • Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.
  • Enjoy
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