Cabbage Roll Soup
A heartwarming and flavorful soup perfect for chilly fall evenings, this dish brings together the savory elements of traditional cabbage rolls in a comforting, one-pot meal.
Ingredients
- 4 cups low-sodium beef broth
- 2 tsp vegetable oil
- 1 bay leaf
- 1 lb lean ground beef
- 1/2 cup uncooked white rice
- Salt and pepper to taste
- 2 medium carrots quartered and thinly sliced
- 2 tbsp fresh chopped parsley
- 3 tbsp light brown sugar
- 4 cups chopped green cabbage
- 1 medium yellow onion finely diced
- 3 cans 8 oz. each tomato sauce
- 2 cloves garlic minced
Instructions
- Heat vegetable oil in a large soup pot or Dutch oven over medium-high heat and add the ground beef.
- Season the meat with salt and pepper to preference and cook until fully browned.
- Incorporate the diced onion and minced garlic into the pot and sauté for an additional 2–3 minutes, or until the onions are soft and fragrant.
- Mix in the chopped cabbage, sliced carrots, tomato sauce, beef broth, uncooked rice, bay leaf, and brown sugar, stirring thoroughly to blend all ingredients.
- Allow the soup to come to a gentle simmer, then reduce the heat and cook uncovered for approximately 25 minutes, or until the rice reaches desired tenderness.
- Remove the bay leaf and finish by sprinkling freshly chopped parsley over the soup before serving.