Description

This Cabbage Roll Soup is a hearty, delightful meal that combines the tasty flavors of ground beef, tender cabbage, and savory herbs. Perfect for a quick dinner or comfort food, it’s an easy and satisfying dish everyone will love!

Ingredients

Scale

2 lbs ground beef
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil or avocado oil
2 cups yellow onion – diced (about 1 medium onion)
1 cup carrots – sliced or diced
2 cloves garlic – minced
1 lb green cabbage – chopped (about 1 medium head of cabbage)
30 oz diced tomatoes
8 oz tomato sauce
6 cups gluten-free beef broth – or gluten-free chicken broth
1 cup uncooked white rice
1 tablespoon gluten-free worcestershire sauce – i use lea & perrins which is labeled gf in the usa
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon dried oregano
½ cup fresh parsley – chopped

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Instructions

Preheat a large dutch oven over medium heat. Add the ground beef and season with kosher salt and black pepper.
Cook the beef for about 5-6 minutes until browned, breaking it up with a spatula as it cooks.
Add olive oil or avocado oil and diced yellow onion to the pot, stirring to combine. Cook for 3-4 minutes.
Incorporate sliced carrots and minced garlic, cooking for an additional 2-3 minutes while stirring to avoid burning the garlic.
Add chopped green cabbage and cook for a few minutes until it softens.

Notes

Feel free to substitute ground turkey or chicken for a leaner option.
This soup can be stored in the fridge for up to 4 days, making it great for meal prep.
For added flavor, top the soup with fresh parsley before serving.

Nutrition

Serving Size: 1 bowl
Calories: 300
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg