Go Back
Print
4.29 from 14 votes

Cabbage Roll Soup

Soul-warming soup that is hearty and nourishing for cold days.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • ¼ pound Bacon chopped
  • 2 cups Onion (about 1 large onion)
  • 3 cloves Garlic minced
  • 1 pound Ground Beef
  • ½ pound Ground Pork or Pork Sausage
  • ¾ cup Long Grain Rice uncooked
  • 2 tablespoon Tomato Paste
  • ½ teaspoon Chili Flakes crushed
  • 1 teaspoon Smoked Paprika
  • 1 Bay Leaf
  • 6 cups Chopped Cabbage 1 small head, core removed
  • 1 28oz Can Diced Tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1.5 tablespoon Red Wine Vinegar (or your favorite non-balsamic vinegar)
  • 4 cups Beef Broth
  • 2 cups Vegetable Stock or Broth
  • 1 tablespoon Oregeno chopped
  • 1 teaspoon Thyme chopped
  • Salt & Pepper to taste

Instructions

  • Heat a large, heavy-bottomed pot over medium-high heat. Add the chopped bacon, and cook for 5 to 7 minutes, or until just browned.
  • Add the minced garlic and diced onion, and cook for 3 to 4 minutes, or until translucent.
  • Add the ground beef and ground pork, and cook for 5 to 6 minutes, or until the meat is cooked halfway.
  • Add the long grain rice and cook for 2 to 3 minutes, or until toasted.
  • Add the tomato paste, chili flakes, smoked paprika and bay leaf. Stir in the chopped cabbage, and let cook for 3 minutes, or until slightly softened.
  • Add the diced tomatoes, Worcestershire sauce, red wine vinegar, beef broth, vegetable stock, oregano and thyme to the pot.
  • Cover with the lid, and bring to a boil. Reduce the heat to maintain a simmer and cook for 12 to 15 minutes, or until the rice is fully cooked.
  • Stir to combine. Taste, and adjust the seasoning with salt and pepper, if needed. Remove the bay leaf and serve warm.

Notes

  • You can absolutely use lean ground beef in this recipe, if that’s your preference.
  • When it comes time to choose your vinegar for this recipe, use anything BUT balsamic.