Description
This Cabbage Roll Soup is a comforting blend of rich flavors, combining ground beef, fresh cabbage, and hearty tomatoes. Perfect for a quick dinner or a cozy meal!
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
Instructions
- Heat a large dutch oven over medium heat. Add the ground beef, seasoning it with kosher salt and black pepper.
- Cook the beef until browned, about 5-6 minutes, breaking it up with a spatula as it cooks.
- Add the olive oil or avocado oil and diced yellow onion to the pot, stirring to combine. Sauté for 3-4 minutes.
- Incorporate the sliced carrots and minced garlic, cooking for an additional 2-3 minutes while stirring frequently to prevent burning.
- Mix in the chopped green cabbage and continue to cook until it softens, a few more minutes.
Notes
This soup can be made ahead of time and freezes well for future meals.
Feel free to customize the vegetables according to your preferences or what you have on hand.
For added spice, consider including crushed red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 490mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg