Cabbage Roll Soup

by BudgetBites
Prep: 25m
Cook: 25m
beef, pork
Cabbage Roll Soup - Image

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Ingredients
Servings:8
1yellow onion
3garlic cloves
1lbground beef
1/2lbground pork
3/4cuplong grain white rice
1green cabbage
28ozcanned diced tomatoes
2tbsptomato paste
4cupbeef broth
1 1/2cupvegetable juice
1tsppaprika
1tspdried thyme
1tbspWorcestershire sauce
1bay leaf
salt and black pepper, to taste
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown the meat

    Dice the onion and mince the garlic. In a large pot or Dutch oven over medium-high heat, brown the ground beef and ground pork together with the onion and garlic, breaking up the meat as it cooks. Drain off any excess fat.

  1. 2

    Wilt the cabbage

    Core and chop the cabbage into bite-size pieces (you want about 8 cups). Stir it into the pot and cook for about 3 minutes, until it starts to soften and shrink down.

  2. 3

    Build the broth

    Add the diced tomatoes with their juices, tomato paste, beef broth, vegetable juice, uncooked rice, paprika, thyme, Worcestershire sauce, bay leaf, and a good pinch of salt and pepper. Stir everything together.

  3. 4

    Simmer until the rice is tender

    Bring the pot to a boil, then drop the heat to medium-low. Cover and simmer for 25 to 30 minutes, stirring once or twice along the way, until the rice is fully cooked and the cabbage is tender.

  4. 5

    Serve

    Fish out the bay leaf and taste for salt. Ladle into bowls. This is thick and stew-like as written; if you want it brothier, stir in another cup of broth or water before serving.

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Cabbage Roll Soup

Created by: BudgetBites

Prep Time: 25m
Cook Time: 25m
Servings: 8

Ingredients

  • 1 yellow onion
  • 3 garlic cloves
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 3/4 cup long grain white rice
  • 1 green cabbage
  • 28 oz canned diced tomatoes
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 1/2 cup vegetable juice
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • salt and black pepper, to taste

Instructions

  1. Brown the meatDice the onion and mince the garlic. In a large pot or Dutch oven over medium-high heat, brown the ground beef and ground pork together with the onion and garlic, breaking up the meat as it cooks. Drain off any excess fat.
  2. Wilt the cabbageCore and chop the cabbage into bite-size pieces (you want about 8 cups). Stir it into the pot and cook for about 3 minutes, until it starts to soften and shrink down.
  3. Build the brothAdd the diced tomatoes with their juices, tomato paste, beef broth, vegetable juice, uncooked rice, paprika, thyme, Worcestershire sauce, bay leaf, and a good pinch of salt and pepper. Stir everything together.
  4. Simmer until the rice is tenderBring the pot to a boil, then drop the heat to medium-low. Cover and simmer for 25 to 30 minutes, stirring once or twice along the way, until the rice is fully cooked and the cabbage is tender.
  5. ServeFish out the bay leaf and taste for salt. Ladle into bowls. This is thick and stew-like as written; if you want it brothier, stir in another cup of broth or water before serving.

Notes & Tips

All the comfort of grandma's cabbage rolls without the patience to actually roll them. This runs me about $1.50 a serving and the pot makes 8 hearty bowls, which is basically dinner plus lunch the next day for a family of four. Cabbage is one of the cheapest vegetables in the store year-round — grab a head when it's under a dollar a pound and you've got a meal built around it. The vegetable juice (V8 or store brand) sounds like a weird add but it's the secret to the deep tomato-veggie flavor without chopping more vegetables; if you don't have it, swap in another cup of broth plus a little extra tomato paste. Use whatever ground meat is cheapest that week — straight beef, all pork, even ground turkey works. Leftovers thicken up overnight as the rice keeps drinking the broth, so add a splash of water or broth when you reheat.