Homemade Cabbage Roll Soup That's Hearty and Satisfying
This comforting soup captures the essence of traditional cabbage rolls without the labor-intensive process, combining robust flavors with tender vegetables.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Meat
- 1 pound Ground Meat (beef or turkey) Use halal ground meat for a rich flavor base.
Vegetables
- 4 cups Chopped Green Cabbage Adds volume and nutrition.
- 1 can (14 ounces) Diced Tomatoes Provides acidity and sweetness.
- 1 medium Chopped Onion Enhances flavor with sweetness.
- 4 cloves Minced Garlic Lends a robust and aromatic kick.
- 1 medium Chopped Bell Pepper Adds sweetness and color.
- 4 cups Vegetable Broth Serves as the liquid base.
- 1 cup Uncooked Rice Adds heartiness and substance.
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Dried Oregano
- 1 tablespoon Worcestershire Sauce Adds an extra layer of flavor.
Garnish
- 1 handful Chopped Fresh Parsley Adds freshness and color.
Instructions
- Heat a large pot over medium heat. Add the ground meat and cook until browned, stirring occasionally.
- Transfer the browned meat to a plate and set aside. In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes until soft.
- Add the minced garlic and sauté for an additional minute.
- Stir in the chopped cabbage and cook for 3-4 minutes until it wilts slightly.
- Return the cooked ground meat to the pot. Pour in the vegetable broth and add the diced tomatoes. Stir well and bring to a gentle boil.
- Reduce heat to low and let simmer for about 20 minutes.
- Add the uncooked rice, salt, pepper, dried oregano, and Worcestershire sauce. Stir well, cover, and simmer for an additional 20 minutes.
- Stir in the chopped fresh parsley before serving. Ladle into bowls and garnish with additional parsley if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to five days. This soup freezes well for up to three months.