Cabbage Roll Soup With Rice & Tomato Broth
Cabbage Roll Soup with Rice & Tomato Broth is a comforting and hearty dish that combines the flavors of classic cabbage rolls into a delicious soup. This dish is perfect for chilly evenings and is both filling and nutritious.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 6 cups green cabbage, chopped About 1 medium head.
- 1 pound ground beef (or turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 15 ounces diced tomatoes, with juice 1 can.
- 4 cups beef broth
- 1 cup uncooked white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- Salt To taste.
- Pepper To taste.
- Fresh parsley, chopped For garnish.
Instructions
- Begin by heating the large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, approximately 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion becomes translucent.
- Stir in the chopped cabbage and continue to cook for another 5 minutes, until it slightly wilts.
- Add the diced tomatoes with juice, beef broth, uncooked rice, oregano, thyme, Worcestershire sauce, salt, and pepper. Stir everything together until well combined.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 25 minutes, or until the rice is tender and the cabbage is cooked through.
- Taste and adjust seasoning if necessary before serving.
- Serve hot, garnished with fresh parsley.
Notes
For a vegetarian version, use plant-based ground meat and vegetable broth.
You can also add other vegetables like carrots or bell peppers for additional flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage.