Description

This Cabbage Roll Soup delivers all the rich flavors of traditional cabbage rolls without the fuss. Packed with ground beef, hearty vegetables, and fragrant spices, it’s a comforting meal that’s quick to prepare and ideal for any night of the week.

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce – i use lea & perrins which is labeled gf in the usa
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat a large Dutch oven over medium heat. Once heated, add ground beef and season with kosher salt and black pepper.
Cook the beef until browned, about 5-6 minutes, ensuring to break it up with a spatula as it cooks.
Add olive oil or avocado oil and diced yellow onion to the pot, stirring to combine. Cook for 3-4 minutes until the onion is soft.
Stir in sliced carrots and minced garlic, cooking for an additional 2-3 minutes, making sure the garlic does not burn.
Add chopped green cabbage to the mixture and cook for a few minutes until it softens.

Notes

For extra flavor, you can add additional spices like cayenne pepper for heat.
Let the soup sit for a few minutes after cooking to enhance the flavors.
This soup stores well, so make extra for leftovers.

Nutrition

Serving Size: 1 cup
Calories: 323
Sugar: 4g
Sodium: 710mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg