Stuffed Cabbage Soup
It's your favorite stuffed cabbage in soup form! Stuffed Cabbage Soup is all the comfort with none of the cutting but lots of the eating.
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1/2 large white onion, diced
- 1/2 cup diced carrots (about 2 carrots)
- Salt and fresh cracked black pepper
- 3 garlic cloves, minced
- 1 pound ground beef I used 85/15
- 3 tablespoons tomato paste
- 1 medium cabbage head core removed and chopped into 1-inch pieces about 4 cups
- 1/2 cup dried basmati rice
- 1 28- oz can diced tomatoes
- 4 cups beef or chicken broth plus more for reheating
- 2 teaspoons paprika
- 1 tablespoon ground cumin
- Pinch cayenne or more! Spic-ay!
- 1/4 cup white vinegar
- Parsley for garnish
Instructions
- In a large Dutch oven or heavy bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the onions and carrots, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper and saute for 5-6 minutes, until the onions are soft and translucent.
- Then add garlic and saute for one more minute.
- Add the other tablespoon of olive oil and add ground beef and 1/2 teaspoon salt. Cook while stirring until browned, and then drain most of the fat off (I left a little. Fat is tasty! Or you can be lazy and leave it in too)
- Then add tomato paste and brown for 2-3 minutes while stirring.
- Add cabbage and cook while stirring until slightly softened.
- Then add remaining ingredients except parsley and bring to a simmer. Lower to medium low heat, cover, and cook for 20-25 minutes or until rice is cooked.
- Add salt and pepper to taste. Ladle into bowls, garnish with parsley and serve! It's even better the next day. This is a thick soup, but if your soup gets too thicker overnight, add more broth as you reheat.
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