Cabbage Roll Soup

Cabbage Roll Soup

Ingredients:

• For the Soup:
  • 1 lb (450g) ground beef or ground pork (or a combination)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 small head of cabbage, chopped
  • 1 can (15 oz/425g) diced tomatoes
  • 1 can (8 oz/225g) tomato sauce
  • 4 cups beef broth
  • 1 cup uncooked white rice
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil (optional, for sautéing)

Instructions:

1. Cook the Ground Meat:
   • In a large pot or Dutch oven, heat the olive oil over medium heat (if using). Add the ground beef or pork and cook until browned, breaking it apart with a spoon as it cooks.
   • Once the meat is browned, drain any excess fat if necessary.
2. Add the Vegetables:
   • Add the diced onion and minced garlic to the pot. Cook for 3-4 minutes, until the onion is softened and translucent.
   • Add the chopped cabbage and stir well to combine. Cook for an additional 5 minutes to let the cabbage soften slightly.
3. Build the Soup Base:
   • Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, thyme, and bay leaf to the pot. Stir to combine all the ingredients.
4. Cook the Rice:
   • Stir in the uncooked rice. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the rice is fully cooked and tender.
5. Season and Serve:
   • Once the soup is done, remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed.
   • Serve the soup hot, garnished with a sprinkle of fresh parsley if desired.

Tips:

• If you like your soup with a bit more liquid, you can add more broth or water during cooking.
• This soup freezes well, so you can make a large batch and store leftovers for a quick meal later on.

Enjoy your hearty and delicious Cabbage Roll Soup!