Description
A hearty soup that combines the savory, tangy flavors of traditional stuffed cabbage rolls into an effortless one-pot meal.
Ingredients
Scale
- 1 lb lean ground beef (85/15 or 90/10)
- 1/2 lb ground pork
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 small head green cabbage, cored and chopped into 1-inch pieces ((about 2 lbs))
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) petite diced tomatoes, with juices
- 4 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp light brown sugar, packed
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 dried bay leaf
- 3/4 cup uncooked long-grain white rice, rinsed
- 2 tbsp finely chopped fresh flat-leaf parsley
Instructions
- Brown the ground beef and ground pork in a 12-inch skillet over medium heat for 5 to 7 minutes, breaking the meat into small crumbles, until no pink remains. Drain off excess rendered fat. Add diced yellow onion and minced garlic; cook for 2 to 3 minutes until softened. Stir in tomato paste and cook for 1 minute until fragrant.
- Transfer meat mixture to a 6-quart slow cooker. Add chopped green cabbage, crushed tomatoes, diced tomatoes with juices, low-sodium beef broth, Worcestershire sauce, brown sugar, oregano, thyme, smoked paprika, kosher salt, black pepper, and the dried bay leaf. Stir thoroughly to combine.
- Cover and cook on LOW for 6 hours (or on HIGH for 3 hours) until the cabbage is tender and collapsed into the broth.
- Rinse uncooked long-grain white rice in a fine-mesh sieve under cold running water for 30 seconds; drain well. Turn slow cooker setting to HIGH. Stir rinsed rice into the soup, cover with lid, and cook on HIGH for 40 to 45 minutes until rice grains are tender to the center.
- Turn slow cooker to KEEP WARM or off. Discard the bay leaf. Stir well; add up to 1 cup warm beef broth or water if soup is thicker than desired. Taste and adjust seasoning with additional salt or pepper. Ladle into bowls and garnish with chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: soup
- Cuisine: European
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Store refrigerated in airtight containers for up to 4 days. Reheat on the stovetop over medium-low heat with an extra splash of broth, as rice will continue to absorb liquid over time. For freezing, freeze the soup base without the rice for up to 3 months; add freshly cooked rice upon reheating. To use pre-cooked white rice, omit step 4 raw rice cooking time and stir 2 cups of cooked rice in during the final 10 minutes of cooking.