Cabbage Roll Soup Recipe: Ingredients
- 1 pound lean ground beef
- 1 small sweet onion small diced
- 3 medium carrots peeled and small diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 4 cups chopped green cabbage
- 32 ounces beef stock
- 24 ounce 3 8 ounce cans tomato sauce
- 14.5 ounce can petite diced tomatoes undrained
- ½ cup long grain white rice
- 2 tablespoons light brown sugar packed
- 1 bay leaf
- 1 teaspoon smoked paprika
- Fresh chopped parsley for garnish optional
Method:
Heat up a sizable stockpot or Dutch oven on a high setting. Add the crumbled ground beef and stir occasionally for 8 to 10 minutes, or until no pink remains. Add the onion, carrots, salt, and pepper, mix, and simmer for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. 30 seconds later, add the garlic and stir until fragrant.Rice, brown sugar, paprika, bay leaf, beef stock, tomato sauce, diced tomatoes, and cabbage should all be added to the pot. Combine all of the ingredients.
Bring to a simmer, then cook the rice for 20 to 25 minutes. Make sure nothing clings to the bottom of the saucepan by stirring every few minutes.
If preferred, top immediately with freshly chopped parsley.