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Melissa Hart

Cabbage Roll Soup

Print Recipe
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.