Description

This Cabbage Roll Soup brings all the comforting flavors of classic cabbage rolls in a simple soup form. It’s hearty, satisfying, and perfect for a quick family dinner with ingredients like ground beef, cabbage, and rice cooked to perfection.

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce – i use lea & perrins which is labeled gf in the usa
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat a large dutch oven over medium heat. Add the ground beef, seasoning it with kosher salt and black pepper.
Cook the beef until browned, about 5-6 minutes, breaking it up with a spatula as it cooks.
Pour in the olive oil, then add the diced yellow onion. Stir and cook for 3-4 minutes.
Incorporate the sliced carrots and minced garlic, cooking for an additional 2-3 minutes while stirring frequently to avoid burning the garlic.
Add the chopped green cabbage and cook for a few minutes until it begins to soften.

Notes

This soup can be made ahead and stored in the refrigerator for up to 3 days.
For a spicier version, add red pepper flakes according to taste.
Feel free to customize the vegetables based on your preference.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 70mg