Ingredients
Equipment
Method
Brown the Beef
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add your ground beef to the pot, breaking it up with a spatula as it cooks. Season generously with salt and pepper to taste, cooking until the beef is beautifully browned, about 4-5 minutes.
Sauté Aromatics & Caramelize the Twist
- Add the finely diced onion to the pot and cook until translucent, about 2-3 minutes. Then, add the minced garlic and cook for another minute until fragrant. Add 1 tablespoon of tomato paste along with the brown sugar. Stir frequently and cook this mixture for 1-2 minutes until it caramelizes and deepens in color and aroma.
Combine and Simmer
- Add the coarsely chopped green cabbage, sliced carrots, beef broth, tomato sauce, uncooked long grain rice, and the bay leaf to the pot. Stir everything well to combine. Taste the soup base and season again with salt and pepper to taste.
Cook Until Tender
- Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and cook for 25 minutes, or until the rice is tender. Remove and discard the bay leaf before serving.
Garnish and Serve
- Ladle your hearty unstuffed cabbage roll soup into bowls. Sprinkle generously with fresh chopped parsley. Enjoy!
Nutrition
Notes
This hearty soup is perfect for meal prep, storing well in the refrigerator for 3-4 days or freezing for up to 3 months. For the best flavor, don't skip caramelizing the tomato paste and brown sugar. Reheat gently on the stovetop or in the microwave, adding broth if needed. Avoid overcooking the rice to maintain texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.