Cabbage Roll Soup

• Prep Time: 20 Minutes

• Cook Time: 45 Minutes

• Total Time: 1 Hour 5 Minutes

• Intensity Level: Low to Medium (Requires basic chopping and stirring; no complex techniques)

• Servings: 6–8 Bowls

Ingredients

The Base

• 2 tbsp Olive Oil

• 1 lb (450g) Ground Beef (80/20 blend recommended for flavor)

• 1 lb (450g) Ground Pork (Alternatively, use 2 lbs total ground beef/turkey)

• 1 large Yellow Onion, diced

• 3 cloves Garlic, minced

The Vegetables

• 1 medium Green Cabbage (approx. 2 lbs), cored and chopped into bite-sized pieces

• 3 large Carrots, peeled and sliced into coins

• 2 stalks Celery, chopped

The Liquids & Tomatoes

• 6 cups Low-Sodium Beef Broth

• 1 can (28 oz) Crushed Tomatoes

• 1 can (15 oz) Tomato Sauce

• 1 can (14.5 oz) Diced Tomatoes (with juice)

The Rice & Seasonings

• ¾ cup Long-Grain White Rice (uncooked)

• 2 tbsp Brown Sugar (or to taste)

• 1 tbsp Worcestershire Sauce

• 1 tsp Dried Thyme

• 1 tsp Dried Oregano

• 1 tsp Smoked Paprika

• ½ tsp Red Pepper Flakes (optional, for heat)

• Salt and Black Pepper to taste

Garnish

• Fresh Parsley, chopped

• Sour Cream (optional)

Instructions

Phase 1: The Sauté (Intensity: Medium)

Time: 10 Minutes

1. Heat the Pot: In a large Dutch oven or heavy-bottomed stockpot, heat the olive oil over medium-high heat.

2. Brown the Meat: Add the ground beef and ground pork. Break the meat apart with a wooden spoon. Cook until no longer pink, about 6–8 minutes. Do not drain the fat; it carries flavor.

3. Aromatics: Add the diced onion, celery, and minced garlic to the pot. Sauté for 3–4 minutes until the onions become translucent and fragrant. Season with a pinch of salt and pepper.

Phase 2: The Deglaze & Simmer (Intensity: Low)

Time: 10 Minutes Active / 30 Minutes Passive

4. Build the Broth: Pour in the Worcestershire sauce and stir, scraping the bottom of the pot to lift any browned bits (fond). This is where the deep flavor comes from.

5. Add Liquids: Pour in the beef broth, crushed tomatoes, tomato sauce, and diced tomatoes. Stir well to combine.

6. Season: Add the brown sugar, thyme, oregano, smoked paprika, and red pepper flakes. Stir.

7. Add Vegetables: Add the chopped cabbage and carrots. The pot will look very full. Using a large spoon, press the cabbage down into the liquid. It will wilt significantly as it cooks.

8. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally to ensure the cabbage is submerged.

Phase 3: The Rice (Intensity: Low)

Time: 15–20 Minutes

9. Add Rice: After the cabbage has softened (about 25 minutes in), stir in the uncooked white rice.

10. Continue Simmering: Cover and cook for another 15–20 minutes, or until the rice is tender and has absorbed some of the broth.

11. Taste Test: This is crucial. Taste the soup and adjust seasoning. Does it need more salt? More brown sugar to cut the acidity? More pepper? Add accordingly.

Phase 4: Rest & Serve

Time: 5 Minutes

12. Rest: Remove the pot from the heat and let it sit, covered, for 5 minutes. The soup will thicken slightly as it cools.

13. Serve: Ladle into bowls. Garnish with fresh chopped parsley and a dollop of sour cream if desired.

Chef’s Notes & Variations

The “Rice” Problem

If you plan on having leftovers, you have two options:

1. Cook Rice Separately: Cook the rice on the side and add it to individual bowls. This prevents the rice from absorbing all the broth and turning into a mushy casserole in the fridge.

2. Embrace the Thickness: If you don’t mind a thicker soup (more like a stew), leave the rice in. When you reheat, simply add a splash of beef broth to loosen it up.

Low-Carb / Keto Option

Omit the rice entirely. To mimic the texture of the rice, you can add cauliflower rice in the last 5 minutes of cooking, or simply enjoy it as a hearty meat and cabbage soup.

The “Egg Roll” Twist

For a fun flavor variation, swap the thyme and oregano for ground ginger (1 tsp) and sesame oil (1 tsp) at the end. Add a splash of rice vinegar. It tastes like an egg roll in a bowl!

Nutrition Information

Disclaimer: Nutritional values are estimates and will vary based on specific ingredients (e.g., lean vs. regular ground meat) and serving sizes.

Per Serving (Based on 8 Servings):

• Calories: 320 kcal

• Total Fat: 14g

• Saturated Fat: 5g

• Cholesterol: 55mg

• Sodium: 850mg (Adjust by using low-sodium broth and omitting added salt)

• Total Carbohydrates: 30g

• Dietary Fiber: 6g

• Sugars: 12g

• Protein: 20g

• Vitamin C: 60% DV

• Vitamin A: 70% DV

• Calcium: 8% DV

• Iron: 15% DV