Description
Experience the nostalgic, savory comfort of traditional cabbage rolls without the time-consuming rolling process. This hearty, one-pot soup combines tender lean ground beef, crisp-tender cabbage, and fluffy rice in a rich, tomato-based broth. It is a wholesome, filling, and budget-friendly meal that tastes like a warm hug in a bowl, perfect for busy weeknights or stress-free meal prep.
Ingredients
1 Yellow onion, finely diced
2 tbsp Olive oil
2 lbs Lean ground beef
4 cloves Garlic, minced
¾ cup Long grain rice, uncooked
1 head Cabbage, chopped with core removed
28 oz Diced tomatoes with juices
3 tbsp Tomato paste
6 cups Beef broth, low sodium
½ tbsp Paprika
½ tbsp Dried thyme
1 tbsp Worcestershire sauce
2 Bay leaves
½ tbsp Sea salt
½ tsp Ground pepper
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add onion, garlic, and ground beef; cook until beef is browned and onions are soft.
Carefully drain excess grease from the pot.
Add the chopped cabbage to the pot and stir until it begins to soften.
Stir in the tomato paste, diced tomatoes with juices, beef broth, rice, paprika, thyme, Worcestershire sauce, bay leaves, salt, and pepper.
Bring the soup to a boil, then reduce heat to low.
Cover and simmer for 20-25 minutes, or until the rice is tender and cabbage is cooked to your preference.
Remove the bay leaves before serving.
Notes
This soup is freezer-friendly and tastes even better the next day as flavors meld. Ensure you use an alcohol-free Worcestershire sauce or a substitute like soy sauce mixed with a touch of balsamic vinegar to maintain the flavor profile. If the soup becomes too thick upon reheating, add a splash of beef broth to reach your desired consistency.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American