Description
A hearty and comforting soup that captures the flavors of traditional cabbage rolls in a delicious broth.
Ingredients
Scale
- 1 medium head of cabbage, chopped
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup rice, uncooked
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat. Drain excess fat.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent.
- Stir in the chopped cabbage, cooking until it begins to wilt.
- Add the tomato sauce, diced tomatoes, beef broth, rice, Worcestershire sauce, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the rice is tender.
- Adjust seasoning as needed and serve hot.
Notes
- For a vegetarian version, substitute ground beef with lentils or a meat alternative.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg