Cabbage Roll Soup Dinner (Printable Version)
Savor ground beef, rice, and cabbage in a warming tomato broth perfect for chilly evenings.
# What You'll Need:
→ Base
01 -
2 teaspoons vegetable oil
02 -
450 grams lean ground beef
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Aromatics
05 -
1 medium yellow onion, finely diced
06 -
2 cloves garlic, minced
→ Vegetables
07 -
4 cups green cabbage, chopped
08 -
2 medium carrots, quartered lengthwise and sliced
→ Liquids & Seasoning
09 -
950 millilitres low-sodium beef broth
10 -
680 grams tomato sauce
11 -
120 grams uncooked white rice
12 -
1 bay leaf
13 -
3 tablespoons light brown sugar
→ Finish
14 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Guide:
01 -
In a Dutch oven or large soup pot, heat vegetable oil over medium-high heat. Add lean ground beef, season with salt and pepper, and cook until browned, breaking up meat as it cooks.
02 -
Add finely diced onion and minced garlic to the pot. Sauté for 2–3 minutes until the onion is soft and translucent.
03 -
Stir in chopped cabbage, sliced carrots, beef broth, tomato sauce, uncooked white rice, bay leaf, and light brown sugar. Mix thoroughly to combine all ingredients.
04 -
Bring the mixture to a simmer. Cook uncovered for approximately 25 minutes, or until the rice is tender and the cabbage has softened.
05 -
Remove the bay leaf. Ladle soup into bowls and garnish with freshly chopped parsley before serving.
# Additional Notes:
01 -
For enhanced flavour, use freshly chopped parsley as a final touch and adjust seasoning to taste at the end of cooking.