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Recipe

side angle shot of cabbage roll soup in a white bowl topped with a dollop of sour cream

Cabbage Roll Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings
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Ingredients:  

  • 1 tbs olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 4 cups green cabbage, chopped
  • 1/2 cup long grain rice
  • 3 cups tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 2 tsp salt
  • 1 tbs oregano
  • 1 tsp chilli flakes
  • 1/2 tsp cinnamon
  • 1 tbs brown sugar (optional)
  • 2 tsp soy sauce
ECK

Instructions: 

  • Heat 1 tablespoon of olive oil in a large pot over medium heat.
  • Add 1 diced white onion and 3 minced garlic cloves to the pot. Sauté until the onion becomes soft and translucent, about 3-4 minutes.
  • Add 1 pound of lean ground beef to the pot. Cook, stirring occasionally, for about 2 minutes or until the beef begins to brown.
  • Add 4 cups of chopped cabbage and ½ cup of long grain rice to the pot. Stir to combine
  • Pour in 3 cups of tomato sauce, 4 cups of beef broth, and 1 cup of water. Stir well.
  • Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-23 minutes, or until the cabbage and rice are tender
  • After simmering, season the soup with 2 teaspoons of salt, 1 tablespoon of oregano, 1 teaspoon of chili flakes, ½ teaspoon of cinnamon, 1 tablespoon of brown sugar (optional), and 2 teaspoons of soy sauce. Stir well to combine.
  • Taste the soup and adjust seasoning if necessary.
  • Serve the soup hot with a dollop of sour cream on top for an extra creamy finish. Enjoy!