Instructions:
- Brown the Meat:
Heat olive oil in a large pot over medium heat. Add ground meat and cook until browned. Drain any excess fat. - Cook the Vegetables:
Stir in the onion and garlic, cooking for about 5 minutes until the onion is soft. Add the cabbage and carrots, cooking for another 5 minutes until the cabbage starts to soften. - Add Liquids & Seasonings:
Pour in diced tomatoes, tomato sauce, and beef broth. Stir in rice, Worcestershire sauce, paprika, thyme, and bay leaf. Season with salt and pepper. - Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, until the vegetables and rice are tender. - Finish & Serve:
Remove the bay leaf, adjust seasoning if needed. Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread.
Pro Tips for Cabbage Roll Soup:
- Use lean meat: Opt for lean ground beef or pork to avoid excess grease in the soup.
- Make it ahead: This soup tastes even better the next day, so feel free to make it ahead and reheat.
- Add a squeeze of lemon: For extra brightness, add a splash of lemon juice just before serving.
- Control the consistency: If the soup gets too thick, add more beef broth or water to reach your desired consistency.
- Freeze leftovers: This soup freezes well. Store in airtight containers for up to 3 months.
Nutrition (per serving, based on 6 servings):
- Calories: 300-350
- Protein: 20-25g
- Fat: 10-15g
- Carbohydrates: 25-30g
- Fiber: 4-6g
- Sodium: 900-1100mg