Beef and Cabbage Soup (Print Format)
Enjoy the taste of cabbage rolls without all the work. A hearty, cozy soup perfect for any weeknight meal.
# Ingredients:
→ Core Components
01 -
1 teaspoon dried thyme
02 -
1 pound ground beef
03 -
1 cup water
04 -
2 cloves of garlic, finely chopped
05 -
2 cups cabbage, diced
06 -
Salt and pepper to your liking
07 -
1 tablespoon olive oil
08 -
1 onion, diced
09 -
4 cups beef stock
10 -
1 teaspoon dried basil
11 -
1/2 teaspoon smoked paprika
12 -
1 cup cooked white rice
13 -
1 tablespoon brown sugar (optional, if you prefer it sweeter)
14 -
1 (6 oz) can of tomato paste
15 -
1 (15 oz) can of diced tomatoes
16 -
Fresh parsley on top (optional, for a pop of color)
# Steps:
01 -
In a big pot, heat the olive oil over moderate heat. Toss in the ground beef and use a spoon to break it apart as you cook it. Let it brown completely, which should take around 5-7 minutes.
02 -
Stir in the diced onion and minced garlic. Continue cooking for 3-4 minutes, or until they get soft and aromatic.
03 -
Now add the diced tomatoes, tomato paste, beef broth, water, pre-cooked rice, chopped cabbage, dried basil, thyme, smoked paprika, and some salt and pepper. Heat it until it boils.
04 -
Turn the heat way down and let the soup cook gently for 30-40 minutes. This allows the cabbage to get soft and blends all the flavors nicely.
05 -
If you'd like, mix in the brown sugar to tone down the tomato acidity. Once done, taste and tweak the seasoning if needed before serving.
06 -
Dish out the soup while it's still hot. Sprinkle with fresh parsley on top if you'd like.
# Tips:
01 -
A tiny pinch of red pepper flakes can bring more heat.
02 -
Add extra broth to make the soup thinner if needed.
03 -
Store leftovers in the fridge for no more than 3 days, or freeze for a longer shelf life.