Categorized:
- Beef and Pork
- Fall Faves
- Main Dish
- Soups
Tagged:
- bay leaves
- beef
- beef broth
- brown sugar
- cabbage
- garlic
- lemon juice
- olive oil
- oregano
- paprika
- parsley
- rice
- thyme
- tomato sauce
- tomatoes
- worcestershire
- yellow onion
Cabbage Roll Soup
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 1 large yellow onion , chopped (1 3/4 cups)
- 2 large carrots , chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth, then more to thin if desired
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 1 Tbsp* packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large 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 pot.
- Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes 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 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. Serve warm.
Notes
- *Recipe originally listed using 2 Tbsp brown sugar but I’ve the years I’ve found 1 Tbsp is plenty.
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