Cabbage Roll Soup
Cabbage Roll Soup is a cozy, one-pot meal capturing the rich flavors of traditional cabbage rolls without the fuss.
Equipment
- Meat Chopper
- Vegetable Chopper
- Can Opener
- Soup Pot or Dutch Oven
Ingredients
Meats
- 1 lb lean ground beef
- ½ lb ground sausage
- Salt to taste
- freshly ground black pepper to taste
Vegetables
- 1 large yellow onion, chopped
- 2 medium carrots, quartered and sliced
- 5 cups chopped cabbage (packed)
- 4 cloves garlic, minced
Liquids
- 5-6 cups low-sodium beef broth
- 2 8 oz cans tomato sauce
- 1 14.5 oz can petite diced tomatoes
Seasonings
- 1 Tablespoon Worcestershire sauce
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
Other
- ¾ cup dry jasmine or long-grain white rice
- Juice from ½ small lemon
- 2 Tablespoons chopped fresh parsley
Instructions
Cooking Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.
- Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes.
- Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice.
- Cover pot, reduce heat and simmer for about 25 minutes, stirring once or twice during cooking, until rice is cooked through.
- Add additional beef broth if you’d like to be soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley.
Notes
This soup reheats great if you want to make the whole thing in advance. Freeze for up to 3 months.
Nutrition
Serving: 1.5cupsCalories: 310kcalCarbohydrates: 21gProtein: 20gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 59mgSodium: 543mgPotassium: 743mgFiber: 2gSugar: 3gVitamin A: 2892IUVitamin C: 20mgCalcium: 54mgIron: 2mg
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