Cabbage Roll Soup Recipe

Ingredients:

2 teaspoons olive oil

salt and pepper to taste

1 pound ground beef I use 90% lean

1 onion finely diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled, quartered and sliced

4 cups beef broth

3 8 ounce cans tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 tablespoons brown sugar

2 tablespoons parsley

Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste.

Cook, breaking up the meat with a spatula until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the pot. Season with salt and pepper to taste.

Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard. Sprinkle with parsley and serve.

Notes:

Choosing Ground Beef: Opt for lean ground beef (like 90% lean) to minimize excess fat in the soup.

Initial Cooking: Brown the ground beef well to develop flavor. Seasoning with salt and pepper at this stage helps to enhance the meat’s taste.

Adding Aromatics: Sauteing onions and garlic adds aromatic depth to the soup base. Cook until onions are translucent and garlic is fragrant to release their flavors.

Incorporating Vegetables: Add coarsely chopped cabbage and sliced carrots for texture and nutrition. They will cook down and soften during simmering.

Broth and Tomato Base: Use beef broth and tomato sauce to create a flavorful soup base. Adjust the amount of tomato sauce based on personal preference for acidity.

Rice Addition: Uncooked long-grain rice is added directly to the soup. Ensure it is fully submerged in the broth to cook evenly.

Flavor Enhancers: Bay leaf adds a subtle earthy flavor while brown sugar balances the acidity from the tomatoes. Adjust brown sugar according to taste preference.

Simmering: Bring the soup to a simmer and cook until the rice is tender, typically around 25 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Final Touch: Remove the bay leaf before serving to avoid biting into it accidentally. Fresh parsley adds a pop of color and fresh herbal flavor.

Variations: Customize the soup by adding additional herbs like thyme or dill, or incorporating other vegetables like bell peppers or celery for added complexity.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use a different type of ground meat?

Yes, you can use ground turkey, chicken, or even a plant-based meat substitute like tofu or lentils if you prefer an alternative to ground beef.

Is there a substitute for brown sugar?

If you want to reduce sugar or prefer a different sweetener, you can use alternatives like honey, maple syrup, or a sugar substitute like stevia.

Adjust the quantity to your taste.

Can I make this soup vegetarian or vegan?

To make this recipe vegetarian or vegan, simply replace the ground beef with a plant-based meat substitute or omit it entirely.

Ensure that the beef broth you use is either vegetable broth or a vegan-friendly option.

How can I adjust the soup’s consistency?

If you find the soup too thick, you can add additional broth or water to reach your desired consistency.

If it’s too thin, let it simmer longer to reduce and thicken.

Can I prepare this soup in advance and freeze it?

Yes, you can make a batch of this soup and freeze it for later consumption.

Just be sure to cool it down to room temperature before transferring it to airtight containers for freezing.

Reheat it on the stove or in the microwave when you’re ready to enjoy it.

However, keep in mind that the texture of the cabbage and rice may change slightly upon reheating.

How do I adjust the seasoning to taste?

Seasoning can vary based on personal preferences. Start with a small amount of salt and pepper, then taste the soup as it simmers.

You can always add more salt and pepper to suit your taste.

Can I use pre-cooked rice instead of uncooked rice?

Yes, you can use pre-cooked rice, but add it later in the cooking process since it won’t require as much time to cook.

Add it when the soup is almost ready to avoid overcooking the rice.

Can I use fresh tomatoes instead of canned tomato sauce?

Yes, you can use fresh tomatoes, but you’ll need to cook them down to create a sauce-like consistency.

You may also need to adjust the quantity to match the canned tomato sauce.

What’s the best way to cut the cabbage for this soup?

You can coarsely chop the cabbage by cutting it into small, bite-sized pieces.

Remove the tough core before chopping.

If you prefer, you can also shred the cabbage for a different texture.

How do I store and reheat leftovers?

To store leftovers, cool the soup to room temperature, then refrigerate it in an airtight container. When reheating, use the stove or microwave.

Reheat until it’s steaming hot, stirring occasionally.

Keep in mind that the texture of the cabbage and rice may change slightly upon reheating.