Description

This Unstuffed Cabbage Roll Soup is a hearty, comforting dish that delivers all the flavors of classic cabbage rolls, but with a fraction of the effort. Tender cabbage, ground beef, and a savory broth come together in this easy-to-make soup.

Ingredients

– 1 lb ground beef

– 1 large head of cabbage, chopped

– 1 onion, diced

– 3 cloves garlic, minced

– 1 (28 oz) can diced tomatoes

– 4 cups beef broth

– 1 cup cooked rice

– 2 tsp paprika

– 1 tsp dried oregano

– Salt and pepper to taste

– Fresh parsley for garnish

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Instructions

1. 1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbled, 5-7 minutes. Drain any excess fat.

2. 2. Add the chopped cabbage, onion, and garlic to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.

3. 3. Pour in the diced tomatoes and beef broth. Stir in the cooked rice, paprika, and oregano. Season with salt and pepper to taste.

4. 4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the cabbage is tender.

5. 5. Ladle the Unstuffed Cabbage Roll Soup into bowls and garnish with fresh parsley before serving.

Notes

This soup is a great way to use up leftover cooked rice. Feel free to adjust the spices to your personal taste. For a thicker consistency, you can add a small amount of tomato paste. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 10
Cook Time: 30
Category: Main Course
Method: Stovetop
Cuisine: American