Cabbage Roll Soup Recipe
Prep Time: 15 minutesCook Time: 45 minutesServings: 6Ingredients1 lb ground beef or turkey (or plant-based alternative)1 medium head of cabbage, shredded1 large onion, diced2 carrots, sliced or shredded2 stalks celery, chopped2 cloves garlic, minced28 oz canned tomatoes (crushed or diced)2 tbsp tomato paste (optional)6 cups chicken or vegetable broth (low-sodium preferred)1/2 cup rice (pre-cooked or raw)1 tsp thyme1 tsp parsleySalt and pepper, to tasteInstructionsIn a large pot, sauté onions, garlic, and celery over medium heat until soft.Add the ground meat and cook until browned, breaking it into small pieces.Stir in carrots and shredded cabbage. Season with salt, pepper, thyme, and parsley.Pour in the canned tomatoes and broth. Stir to combine.Simmer the soup for 30–40 minutes, until the cabbage is tender.Add rice during the last 10 minutes of cooking if using raw rice.Taste and adjust seasoning as needed. Serve hot.Tips & VariationsFor a vegetarian version, substitute meat with lentils or beans and use vegetable broth.Add smoked paprika or a splash of Worcestershire sauce for deeper flavor.Freeze leftovers in individual portions for a convenient future meal.