Cabbage Roll Soup with Ground Pork

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground pork
• 1 small head green cabbage, cored and chopped
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup uncooked rice
• 2 tablespoons tomato paste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. 2 Add ground pork, breaking it into small pieces with a spoon, and cook until browned.
3. 3 Stir in chopped cabbage and cook for 5 minutes until it starts to wilt.
4. 4 Add crushed tomatoes, chicken broth, smoked paprika, oregano, salt, and pepper. Bring to a boil.
5. 5 Stir in the rice and tomato paste, then reduce heat to low, cover, and simmer for 30 minutes or until rice is tender.
6. 6 Ladle into bowls and garnish with fresh parsley before serving.

Equipment

• Large pot

Variations

• Add diced potatoes for extra heartiness or swap ground pork for beef or turkey.

Substitutions

• Use vegetable broth and omit the pork for a vegetarian version.

Pairings

• Crusty bread
• Pickled vegetables

Nutrition

Tips

• For extra flavor, sauté the rice in a bit of oil before adding to the soup.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Pair with warm crusty bread or a simple green salad.

FAQ