Stuffed Cabbage Roll Inspired Beef Soup

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 (28-ounce) can crushed tomatoes
• 2 cups shredded green cabbage
• 4 cups beef broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup uncooked rice
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in carrots and celery, cooking for another 5 minutes.
4. 4 Pour in crushed tomatoes, beef broth, paprika, oregano, black pepper, and salt. Bring to a boil.
5. 5 Add shredded cabbage and rice. Reduce heat to low and simmer for 45 minutes, or until rice is tender.
6. 6 Stir in fresh parsley before serving.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of red wine for extra depth.
• For a vegetarian version, omit beef and use vegetable broth.

Substitutions

• Substitute ground beef with ground turkey or chicken for a leaner option.
• Use quinoa instead of rice for a gluten-free alternative.

Pairings

• A glass of robust red wine complements this soup beautifully.
• Pair with pickles for a tangy contrast.

Nutrition

Tips

• For a richer flavor, use beef stock instead of broth.
• This soup tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a fresh green salad.

FAQ