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Unstuffed Cabbage Roll Soup

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 cup chopped yellow onion about 1 medium onion
  • 4 tablespoons minced garlic
  • 1/2 pound lean ground pork
  • 1 medium head cabbage core removed and chopped
  • 3 tablespoons flour
  • 3/4 cup uncooked rice
  • 2 14 ounce can no-salt-added diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 1/2 cups vegetable juice carrot,tomato....
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Heat olive oil in a large pot over medium-high heat.
  • Put the onion, garlic and minced pork and beef in the pot.
  • Cook and stir until browned and crumbly, 5 to 7 minutes.
  • Drain and discard grease.
  • Add chopped cabbage, cook for 3 minutes.
  • Add flour and continue sautéing for another 2 minutes.
  • Add all the other ingredients to the mixture.
  • Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot.
  • Simmer for 20-25 minutes until the rice is cooked and the cabbage is softened.
  • Remove the bay leaf and serve garnished with fresh parsley.
  • This soup is quite thick, so if you like it to be smoother, top it up with more beef broth.
  • * When re-heating leftover soup, you may want to add additional beef broth to thin out the consistency.