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Cabbage Roll Soup

A hearty and comforting soup that combines the flavors of traditional cabbage rolls without the hassle of rolling each one individually.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef or any preferred Halal meat
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 small head cabbage, chopped
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup rice, uncooked
  • to taste Salt and pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika

Method
 

Preparation
  1. In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
  2. Add the chopped onion and minced garlic to the pot. Cook for another 2-3 minutes until the onion becomes translucent.
  3. Toss in the chopped cabbage. Stir it around and let it cook for about 5 minutes, allowing it to wilt slightly.
  4. Pour in the tomato sauce and beef broth. Stir to combine, then let the mixture come to a gentle simmer.
  5. Add in the uncooked rice, dried thyme, and paprika, and give it a good stir. Season with salt and pepper to taste.
  6. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, cooking the rice and melding the flavors.
  7. Check the seasoning and adjust if necessary.
  8. Ladle the soup into bowls, and optionally top with sour cream, fresh herbs, or shredded cheese.

Notes

Cabbage Roll Soup can last in the refrigerator for about 3-4 days. It can also be frozen for up to 3 months. Thaw in the refrigerator and reheat before serving.