Cabbage Roll Soup (with Ground Beef)
Cabbage roll soup with ground beef, cabbage, and rice in a tomato broth. An easy one-pot comfort food dinner!
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground beef
- 1 teaspoon kosher salt, divided
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and small diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons brown sugar
- 1 (14.5-ounce) can fire-roasted diced tomatoes with green chilis, undrained
- 1 (15-ounce) can tomato sauce
- 4 cups low-sodium beef broth
- ½ medium green cabbage, cored and chopped into 1-inch pieces (about 5-6 cups)
- ½ cup long-grain white rice, uncooked
- 1 bay leaf
Instructions
- Brown the Beef: Heat a large Dutch oven or stockpot over medium-high heat. Add the olive oil, ground beef, ¼ teaspoon of the salt, and cook for 5-6 minutes, breaking it into small crumbles, until well browned and no pink remains. Drain any excess fat.
- Cook the Vegetables: Add the onion and carrots to the same pot and cook for 3-4 minutes until softened.
- Add the garlic, paprika, oregano, pepper, and ¼ teaspoon of salt, and cook for 1 minute until fragrant, stirring constantly.
- Add the Liquids: Stir in the Worcestershire sauce, apple cider vinegar, and brown sugar, stirring to coat the meat and vegetables.
- Add the fire-roasted tomatoes, tomato sauce, beef broth, and ½ teaspoon of salt, and stir to combine, scraping up any browned bits from the bottom of the pot.
- Simmer: Add the cabbage, rice, and bay leaf, stirring until well incorporated. Bring to a boil over medium-high heat, then reduce the heat to low.
- Cover and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the cabbage is soft and silky.
- Remove the bay leaf. Taste for seasoning and adjust with salt, pepper, or a splash more apple cider vinegar as needed.
- Serve: Ladle into bowls and top with fresh parsley.
Notes
- Gluten-Free: Be sure to use gf Worcestershire sauce.
- Rice: Use any long grain white rice, but not instant, or it will turn to mush.
- Brown Sugar: You can skip it if you’re watching your sugar intake, but I really like way it balances all the flavors.
- Optional, for Serving: Fresh parsley, chopped.
Nutrition
Serving: 1 (of 5) | Calories: 309kcal | Carbohydrates: 37g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 893mg | Potassium: 1309mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7096IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 5mg
