Comforting Cabbage Soup (Print Version)
All the taste of stuffed cabbage rolls, minus the fuss. This one-pot soup is perfect for cozy weeknight dinners and lets you skip the rolling step.
# Ingredients:
→ Main Items
01 -
1 lb of ground beef
02 -
A tablespoon of olive oil
03 -
2 minced garlic cloves
04 -
1 chopped onion
05 -
1 (6 oz) can of tomato paste
06 -
1 (15 oz) can of diced tomatoes
07 -
4 cups of beef stock
08 -
1 cup cooked rice
09 -
2 cups of chopped cabbage
10 -
1 cup of water
11 -
A teaspoon of dried thyme
12 -
1 teaspoon of dried basil
13 -
Salt and black pepper, to taste
14 -
1/2 teaspoon smoked paprika
15 -
Optional: 1 tablespoon brown sugar for extra sweetness
16 -
Optional: Chopped fresh parsley for garnish
# Steps:
01 -
Pour the olive oil into a big pot and warm it over medium heat. Toss in the ground beef and cook it, stirring and breaking it up, until it's fully browned. This should take about 5–7 minutes.
02 -
Throw in the chopped onion and garlic, stirring for about 3–4 minutes or until they’re soft and fragrant.
03 -
Mix in the cooked rice, diced tomatoes, tomato paste, water, chopped cabbage, beef broth, basil, smoked paprika, thyme, salt, and pepper. Let it all come to a boil.
04 -
Lower the heat to a gentle simmer. Let it cook, uncovered, until the cabbage is nice and soft, and everything’s come together, around 30–40 minutes.
05 -
If you feel like balancing the tomatoes’ acidity, stir in some brown sugar. Take it off the heat, then taste and tweak the seasoning to your liking.
06 -
Ladle it into bowls while it’s still hot, and sprinkle parsley on top if you're into that.
# Helpful Notes:
01 -
Want more heat? Sprinkle in chili flakes.
02 -
If it’s too thick, thin it out with extra stock.
03 -
Keeps for 3 days in the fridge and freezes great if you need longer storage.