Ingredients
1 lb ground beef
7 cups beef broth
3 cups chopped cabbage
3 cups tomato sauce
3 cups diced tomatoes (canned or fresh)
1 whole onion, finely chopped
1 cup white rice
1 tbsp oregano
½ tbsp basil
3 tbsp Worcestershire sauce
4 garlic cloves, minced
1 tsp paprika
Salt and pepper to taste
Tools
Large pot or Dutch oven
Wooden spoon or spatula
Cutting board
Chef's knife
cups Measuring and spoons
can opener (if using canned diced tomatoes)
Colander (if necessary)
Ladle
Directions
Step 1
In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it into small pieces as it cooks. Once the beef is fully cooked, drain any excess fat.
Step 2
Add the chopped onion and minced garlic to the pot with the beef. Sauté for 2-3 minutes until the onions are translucent and the garlic becomes fragrant.
Step 3
Pour in the beef broth, tomato sauce, and diced tomatoes. Stir to combine all the ingredients.
Step 4
Add the chopped cabbage to the pot, along with the oregano, basil, and paprika. Season with salt and pepper to your taste preference. Stir everything well.
Step 5
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes. This allows the flavors to meld together and the cabbage to become tender.
Step 6
Stir in the Worcestershire sauce and white rice. Let the soup simmer for an additional 30-45 minutes or until the rice is fully cooked and tender.
Step 7
Taste the soup and adjust the seasoning as needed with more salt and pepper, if desired.
Step 8
Serve the Cabbage Roll Soup hot in bowls. You can garnish it with some fresh chopped parsley or a dollop of sour cream if you prefer.
