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thin softened cabbage ribbons, small cooked beef-and-pork crumbles and distinct white rice grains in red tomato broth in an ordinary bowl, with no bell-pepper pieces or garnish
Melissa Hart

Cabbage Roll Soup

Thin cabbage ribbons make the quick schedule work without leaving crunchy slabs in a bowl that's supposed to taste like a tender cabbage roll. A beef-and-pork mixture gives the broth a different character from the turkey stuffed pepper soup, and caraway and cider vinegar sharpen the tomato base. Use plain precooked white rice. It only needs the final few minutes to heat through, so the cabbage can finish softening before the grains start drinking up the broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz 90% lean ground beef
  • 8 oz ground pork
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1/2 tsp caraway seeds lightly crushed
  • 1 lb green cabbage cored and cut into thin 1-inch-long ribbons
  • 1 can 28 oz crushed tomatoes
  • 4 cups low-sodium beef broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 cups shelf-stable plain cooked white rice
  • 1 tbsp apple cider vinegar
  • 1 tsp brown sugar

Method
 

  1. Brown beef, pork and onion in a 6-quart pot over medium-high heat for 8 minutes, breaking the meat into small crumbles and cooking it to 160°F. Drain excess fat.
  2. Stir in garlic and caraway for 30 seconds, then add cabbage and cook for 3 minutes, turning it through the meat.
  3. Add tomatoes, broth, salt, pepper and brown sugar. Bring to a simmer, cover partly and cook for 15 to 18 minutes until cabbage is tender.
  4. Break up any clumps of cooked rice and stir the grains into the soup. Simmer for 3 minutes until heated through to 165°F.
  5. Stir in cider vinegar and divide among 6 bowls while the cabbage ribbons and rice are still distinct.