Description
Cabbage Roll Soup offers the comforting flavors of traditional cabbage rolls in an easy-to-make soup form. This hearty dish combines tender cabbage, savory ground meat, and a rich tomato broth, perfect for warming up chilly evenings.
Ingredients
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 pound lean ground beef
- ½ pound lean ground pork (or additional beef)
- ¾ cup uncooked long grain rice
- 1 medium head cabbage (chopped, core removed)
- 28 oz canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 ½ cups V8 or other vegetable juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- Salt and pepper (to taste)
Instructions
- Saute and Brown: In a large pot over medium-high heat, brown onion, garlic, pork, and beef. Drain excess fat.
- Add Cabbage and Tomatoes: Stir in chopped cabbage until slightly softened, about 3 minutes. Add diced tomatoes, tomato paste, beef broth, vegetable juice, rice, paprika, thyme, Worcestershire sauce, bay leaf, salt, and pepper. Mix well.
- Simmer to Perfection: Bring to a boil, then reduce heat. Cover and simmer until rice is fully cooked, approximately 25-30 minutes. Remove bay leaf before serving.
Notes
Serving Suggestions:
- Serve hot with a side of crusty bread or garlic toast for a complete meal.
- Garnish with fresh parsley or a dollop of sour cream for added flavor and presentation.
- Pair with a light salad for a nutritious and satisfying lunch or dinner.
Storage Instructions:
- Allow soup to cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 4-5 days.
- For longer storage, freeze in freezer-safe containers for up to 3 months.
- Reheat gently on the stovetop or in the microwave until heated through, stirring occasionally.
Additional Tips:
- Soup may thicken upon cooling; add a splash of broth or water when reheating to adjust consistency.
- Consider doubling the recipe and freezing individual portions for quick, convenient meals later.
