Ingredients
1 pound ground beef or ground pork (or a mix)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups cabbage, chopped
2 medium carrots, peeled and diced
1 cup white rice, uncooked
6 cups beef or chicken broth
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper, to taste
Optional: fresh parsley for garnish
Instructions
Cook the Ground Meat:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or pork and cook until browned, breaking it apart with a spoon. Drain any excess fat and set aside.
Sauté Aromatics:
In the same pot, add the onion and garlic. Cook until softened, about 3-4 minutes.
Add Vegetables:
Stir in the chopped cabbage and diced carrots. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Incorporate Rice and Liquid:
Add the uncooked rice, beef or chicken broth, diced tomatoes, tomato sauce, paprika, oregano, thyme, salt, and pepper. Stir well to combine.
Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the rice is tender and the flavors meld together.
Return the Meat:
Stir the cooked ground meat back into the pot. Simmer for an additional 5 minutes to heat through. Taste and adjust seasonings as needed.
Serve and Garnish:
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or crackers.
Tips for Success
For a lower-carb version, substitute the rice with cauliflower rice and add it toward the end of cooking.
Use fire-roasted tomatoes for a smoky depth of flavor.
This soup tastes even better the next day as the flavors meld together.
Enjoy this hearty and comforting cabbage roll soup that brings all the flavors of classic cabbage rolls without the fuss!
