Ingredients:

  • 1 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 medium head of green cabbage, cored and shredded
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup uncooked long-grain rice, rinsed
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Sour cream or plain Greek yogurt (optional)

Instructions:

  1. Heat olive oil in a stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in shredded cabbage, crushed tomatoes, and tomato sauce. Cook for 5 minutes, stirring occasionally, until the cabbage starts to wilt slightly.
  4. Pour in beef broth and water. Add smoked paprika, thyme, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer.
  5. Stir in rinsed rice.
  6. Reduce heat to low, cover the pot, and simmer for 30-35 minutes, or until the rice is tender and the cabbage is very soft. Stir occasionally to prevent sticking.
  7. Taste the soup and adjust seasonings as needed.
  8. Ladle into bowls and garnish with fresh parsley and a dollop of sour cream or Greek yogurt, if desired. Enjoy this Cabbage Roll Soup!