Cabbage Roll Soup
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Cook time: 
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Serves: 8 servings
 
Ingredients
  • 1 Tbsp olive oil
  • 1½ lbs 93% lean ground beef
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 yellow onion, chopped
  • 4 large carrots, chopped
  • 5 cups packed chopped cabbage
  • 3 cloves garlic, minced
  • 3 (14.5 oz) cans low-sodium beef broth, divided
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp Worcestershire sauce
  • 1½ tsp dried paprika
  • 1 tsp dried oregano
  • ¾ tsp dried thyme
  • 2 bay leaves
  • ¾ cup dry long-grain white rice
  • 1 Tbsp fresh lemon juice
  • ⅓ cup chopped fresh parsley
Instructions
  1. Heat the olive oil in a large pot over medium-high heat. Once hot, add the ground beef and season with the salt and pepper. Cook the meat, breaking up with a wooden spoon, until browned; transfer to a plate lined with paper towel and set aside. Discard all but 2 tablespoons of rendered fat and return pot to stove.
  2. Add onion and carrots to pot and cook for 4-5 minutes or until softened. Add cabbage and cook 2 minutes, stirring often. Add garlic and cook 30-60 seconds longer, or until fragrant.
  3. Pour in 2 cans of the beef broth, tomato sauce, diced tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, and bay leaves. Return beef to pot and brind to a light boil. Stir in the rice, reduce the heat to medium-low, and cook, covered, for 20-25 minutes or until the rice is cooked.
  4. Stir in remaining can of beef broth + 1-2 cups water to thin as desired. Stir in lemon juice and parsley. Serve hot.
Notes
Recipe ever so slightly adapted from Cooking Classy who was inspired by Spend with Pennies and Simply Stacie
Nutrition Information
Serving size: ~ 1¾ cups Calories: 319 Fat: 8.5 Carbohydrates: 39.9 Sugar: 11.4 Sodium: 887 Fiber: 5.6 Protein: 23.1 Cholesterol: 45
Recipe by Prevention RD at https://preventionrd.com/cabbage-roll-soup-weekly-menu/