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Unstuffed Cabbage Roll Soup

Unstuffed Cabbage Roll Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small green cabbage (about 1 lb), chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 4 cups beef broth
  • ½ cup long-grain white rice
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika

Method
 

  1. Brown the ground beef and diced onion in a Dutch oven over medium-high heat for 6-8 minutes; drain any excess fat.
  2. Stir in the garlic and all the chopped cabbage and cook until the cabbage begins to wilt, about 5 minutes.
  3. Add the diced tomatoes with their juice, tomato sauce, beef broth, rice, brown sugar, salt, pepper, and smoked paprika. Bring to a boil, cover, reduce heat to low, and simmer 18-20 minutes until the rice is tender.
  4. Remove from heat, stir in the apple cider vinegar, adjust seasoning, and ladle into bowls.

Notes

The soup thickens as it rests because the rice absorbs more liquid. If making ahead or reheating leftovers, add a few tablespoons of broth or water to loosen it back to a spoonable texture.