Hamburger Cabbage Soup

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There’s something about cabbage rolls that has a touch of nostalgia. Nonetheless, many people avoid making them because they’re work intensive.

If you love cabbage rolls, this soup’s for you. In fact, you can think of it as a deconstructed version that’s far easier to assemble (this cooks in 25 minutes). Better still, this isn’t an expensive meal, and it’s very filling. One-pot meals mean fewer dishes.

Serve the soup with cheddar rolls, crusty bread, or a green salad to finish the entrée for about six people. You can use the leftovers for several days. The flavor only improves.

Ground Beef Alternatives: pork, turkey, chicken, pork sausage meat

Ingredients

2 tbsp Extra Virgin Olive Oil
1 lb ground beef (85%)
½ tsp salt
½ tsp smoky paprika
¼ tsp fresh ground pepper
1 white onion (red, if you want slightly sweeter soup)
3 tsp garlic (minced finely)
4 c cabbage (chopped)
2 carrots (peeled and sliced)
4 c beef bone broth
3 c tomato sauce (you can use flavored)
½ c long-grain rice (uncooked)
3 tbsp light brown sugar
2 tbsp parsley

Instructions

Prepare the vegetables. Rough chop the onion. Cut the carrots into bite-size pieces. Mince the garlic and chop the cabbage.
Put the olive oil, ground beef, salt, and pepper into a large soup pot.
Cook, breaking up the meat as you go.
Once the beef is evenly browned, Add the onion and garlic.
Stir for 3 minutes.
Add in all the remaining ingredients

Adaptations:

Use brown rice for white (but add 20 minutes of cooking time)
Remove rice and add red or Cannellini beans
Add minced tomato
Substitute potato for rice