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Cabbage Roll Soup
Melissa Hart

Cabbage Roll Soup

Everything good inside a cabbage roll lands in the bowl without an afternoon of wrapping leaves. Ground beef gets browned, cabbage turns tender and tomato broth carries the flavor. Keep cooked rice separate if freezing so it doesn't bloat during reheating.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 6 cups chopped green cabbage
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 6 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups cooked long-grain white rice

Method
 

  1. Brown the beef and onion in a skillet over medium-high heat for 8 to 10 minutes until the beef reaches 160°F, then drain the fat.
  2. Stir in the garlic for 30 seconds and transfer the mixture to a 6-quart crockpot.
  3. Add the cabbage, crushed tomatoes, tomato sauce, broth, Worcestershire, paprika, salt and pepper.
  4. Cover and cook on low for 6 hours until the cabbage is tender but still visible in ribbons.
  5. Add 3/8 cup cooked rice to each bowl before ladling in the soup; freeze any leftover soup without rice.