Description
A comforting and hearty Unstuffed Cabbage Roll Soup that captures all the classic flavors of traditional cabbage rolls in a warm, flavorful soup. This recipe combines ground beef, ground pork, fresh vegetables, tomatoes, and rice in a savory broth seasoned with Worcestershire sauce and paprika. Ready in just under an hour, it’s a perfect weeknight meal that’s simple to prepare and satisfying to eat.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- ½ yellow onion, chopped (about ½ cup)
- 3 cloves garlic, minced
- ½ pound ground beef
- ½ pound ground pork
- 2 carrots, diced
- ½ small head green cabbage, chopped (about 4 cups)
Liquids and Canned Goods
- 1 (14.5-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 (14.5-ounce) cans beef broth
Grains and Seasoning
- ½ cup uncooked white rice
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
Garnish
- Fresh parsley, for garnish
Instructions
- Sauté Onions and Garlic: Heat olive oil over medium heat in a Dutch oven. Add chopped onion and sauté for 4-5 minutes until translucent. Add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Brown the Meat: Add ground beef and ground pork to the pot. Cook until browned, breaking it apart with a spoon as it cooks to ensure even cooking and to blend flavors.
- Add Vegetables and Liquids: Stir in the diced carrots, tomato sauce, drained diced tomatoes, beef broth, uncooked rice, chopped cabbage, bay leaf, Worcestershire sauce, and paprika. Mix thoroughly to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover and cook for about 25 minutes, or until the rice and cabbage are tender and cooked through.
- Serve and Garnish: Remove the bay leaf. Ladle the hot soup into bowls and garnish with fresh parsley for a bright, fresh finish. Serve immediately for a warm and hearty meal.
Notes
- For a healthier option, substitute ground turkey or chicken for the beef and pork.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes along with the paprika.
- You can prepare this soup in advance and refrigerate; flavors will deepen overnight.
- Leftovers store well and can be reheated on the stovetop or in the microwave.
- For a gluten-free version, ensure Worcestershire sauce used is gluten-free.
