Instructions:
Step 1
In a large Dutch oven or saucepan, heat the olive oil over medium heat.
Step 2
Add the ground meat and cook, stirring occasionally, until browned and fully cooked. Drain any excess fat if necessary.
Step 3
Add the chopped onion and minced garlic to the meat, cooking for about 5 minutes until the onion is soft and translucent.
Step 4
Stir in the sliced carrots and chopped cabbage, cooking for another 5 minutes until the cabbage starts to soften.
Step 5
Stir in the diced tomatoes (with their juice), tomato sauce, and beef broth.
Step 6
Add the uncooked rice, Worcestershire sauce, paprika, dried thyme, and bay leaf. Mix well, then season with salt and pepper to taste.
Step 7
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the vegetables and rice are tender.
Step 8
Taste and adjust seasoning if necessary. Remove the bay leaf, and add water or broth to reach your preferred consistency.
Step 9
Ladle the soup into bowls and garnish with chopped parsley. Enjoy warm, preferably with some crusty bread!
Pro Tips for Cabbage Roll Soup
Mix Meats: For a richer flavor, consider using a combination of ground beef and pork. You can also substitute turkey or chicken for a lighter option.
Rice Substitutes: If you prefer, swap out the long-grain rice for brown rice or quinoa for added nutrients. Just be mindful that cooking times may vary.
Add Veggies: Feel free to add other vegetables like bell peppers, zucchini, or spinach for extra nutrition and flavor.
Make It Ahead: This soup tastes even better the next day, making it perfect for meal prep. Store leftovers in the fridge for up to three days or freeze for longer storage.
Seasoning Adjustments: Taste the soup as it simmers and adjust the seasonings to your liking. A splash of vinegar or lemon juice can brighten the flavors just before serving.
Nutritional Information (per serving, based on 6 servings)
Calories: 350
Protein: 22g
Fat: 14g
Saturated Fat: 5g
Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 6g
Cholesterol: 70mg
Sodium: 800mg (can vary based on broth used)
Vitamin A: 80% DV
Vitamin C: 60% DV
Calcium: 6% DV
Iron: 15% DV