Cabbage Roll Soup

A hearty one-pot soup with ground beef, cabbage, rice, and tomatoes inspired by classic stuffed cabbage rolls.

6 servings Source ↗

Ingredients

2 tbsp olive oil
1 1/2 lb beef
1 medium yellow onion (chopped)
2 medium carrot (thinly sliced into rounds)
salt
pepper
6 cloves garlic (finely chopped)
2 14.5-oz cans fire-roasted diced tomatoes
6 cups cabbage (chopped)
4 cups beef broth
1/2 cup long-grain white rice
5 tsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tbsp brown sugar
2 tsp sweet paprika
1 1/2 tsp oregano
1 cup water
2 tbsp fresh parsley (chopped)

Instructions

In a large pot over medium heat, heat olive oil. Add beef, yellow onion (chopped), and carrot (thinly sliced into rounds); season with salt and pepper. Cook, breaking up beef with a wooden spoon, until beef is cooked through and vegetables are just tender, about 8 minutes. Add garlic (finely chopped) and cook, stirring, until fragrant, about 1 minute more.

Add fire-roasted diced tomatoes, cabbage (chopped), beef broth, long-grain white rice, Worcestershire sauce, apple cider vinegar, brown sugar, sweet paprika, oregano, and water; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until rice and veggies are tender, about 20 minutes. Stir in fresh parsley (chopped).

Divide soup among bowls. Top with more parsley.