Description

This mouthwatering Cabbage Roll Soup is packed with flavor from ground beef, fresh vegetables, and spices. Perfect for a quick and hearty dinner, it’s a healthy comfort food that brings a homemade touch to your table.

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat a large dutch oven over medium heat. Add 2 lbs ground beef, seasoning it with 1 teaspoon kosher salt and ½ teaspoon black pepper.
Cook the beef until browned, about 5-6 minutes, breaking it up with a spatula as it cooks.
Stir in 1 tablespoon olive oil or avocado oil and add 2 cups diced yellow onion. Cook for 3-4 minutes until the onion is translucent.
Add 1 cup sliced or diced carrots and 2 cloves minced garlic. Cook for another 2-3 minutes, stirring frequently to avoid burning the garlic.
Incorporate 1 lb chopped green cabbage and stir until it softens.

Notes

Feel free to substitute ground turkey or chicken for a leaner option.
For extra flavor, add a splash of hot sauce or a pinch of red pepper flakes.
This soup can be stored in the fridge for up to 3 days and freezes well.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg