Description
This hearty and comforting soup is a deconstructed version of traditional Polish cabbage rolls. It’s packed with ground beef, rice, and cabbage in a flavorful tomato broth
Ingredients
– 1/2 cup unsalted butter
– 1 yellow onion, diced
– 2 1/2 teaspoons kosher salt
– 1 pound ground beef
– 3 cloves garlic, crushed
– 1 teaspoon freshly ground black pepper
– 1 pinch cayenne pepper
– 1 bay leaf
– 2 1/2 cups beef broth, plus more as needed
– 3 cups canned crushed or puréed tomatoes
– 1 1/2 cups water, plus more as needed
– 2 1/2 pounds green cabbage, cut into 1 1/2-inch pieces
– 1 cup long grain white rice
– 3/4 cup chopped Italian parsley, divided
Instructions
1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened.
2. Add the ground beef, salt, garlic, black pepper, cayenne pepper, and bay leaf. Cook until the beef is browned.
3. Stir in the beef broth, tomatoes, and water. Bring to a simmer.
4. Add the cabbage and rice. Simmer until the cabbage is tender and the rice is cooked.
5. Stir in half of the chopped parsley. Adjust seasoning if needed.
6. Serve hot, garnished with the remaining parsley.
Notes
– To add a twist, you can add smoked sausage or ground pork to the soup.
– For a vegetarian version, substitute the ground beef with lentils or mushrooms.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg