Cabbage Roll Soup transforms traditional cabbage rolls into a nourishing and satisfying soup that the entire family will enjoy. This dish is filled with vibrant vegetables and a comforting broth, making it an ideal choice for a weeknight meal. Additionally, it is both gluten-free and dairy-free.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
Kosher salt and freshly ground pepper to taste
1 medium yellow onion, finely diced
2 cloves garlic, minced
2 medium carrots, quartered and sliced
1 red bell pepper, seeded and diced
A few sprigs of fresh thyme leaves, picked
1 small green cabbage, chopped (approximately 6-7 cups)
4 cups low-sodium beef broth
3 cans (8 oz each) crushed tomatoes
1/2 cup uncooked brown rice or quinoa
1 bay leaf
1 tablespoon honey
Instructions
In a large Dutch oven, heat the olive oil over medium heat.
Add the ground beef, breaking it apart with a wooden spatula as it cooks. Season with salt and pepper.
Incorporate the onion, garlic, carrots, bell pepper, and thyme, cooking for several additional minutes until the vegetables begin to soften.
Pour in 1/2 cup of broth to deglaze the pot, ensuring to scrape the bottom thoroughly.
Add the remaining ingredients and mix well to combine.
Bring the mixture to a boil, then lower the heat and let it simmer for 35-40 minutes, or until the rice is cooked and the cabbage is tender.
Remove the bay leaf before serving the soup hot.
