Unstuffed Cabbage Roll Soup
A hearty, one-pot comfort meal that delivers all the flavor of classic cabbage rolls without the tedious work of rolling leaves. Perfect for busy weeknights.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Chef's Knife
- Cutting Board
Ingredients
- 1 unit yellow onion finely diced
- 2 tablespoons extra virgin olive oil
- 2 pounds lean ground beef
- 4 cloves garlic minced
- 0.75 cup uncooked long grain rice
- 1 unit cabbage chopped and core removed
- 28 ounce can diced tomatoes with juices
- 3 tablespoons tomato paste
- 6 cups low sodium beef broth
- 0.5 tablespoon paprika
- 0.5 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 units bay leaves
- 0.5 tablespoon sea salt
- 0.5 teaspoon ground pepper
Instructions
- Brown the ground beef, onion, and garlic in olive oil in a large Dutch oven until meat is cooked and onions are soft.
- Add the chopped cabbage and cook for 3 minutes until slightly wilted.
- Stir in tomatoes, tomato paste, broth, rice, and all seasonings.
- Bring to a boil, then cover and simmer on medium-low for 30-35 minutes until rice is tender.
- Remove bay leaves and serve hot.
Notes
- The rice will continue to absorb liquid as it sits; add a splash of broth when reheating.
- Cut cabbage into uniform 1-inch squares to ensure even cooking.
- If freezing, slightly undercook the rice to maintain texture upon reheating.