Description
This comforting deconstructed cabbage roll soup captures all the classic flavors of the traditional dish without the labor-intensive rolling process. Featuring tender ground beef, aromatic vegetables, and softened cabbage in a savory fire-roasted tomato broth, it is the perfect wholesome meal for busy weeknights. Slow-cooked to perfection, this soup offers a cozy, soul-warming experience that the whole family will enjoy, making it a modern staple for your recipe collection.
Ingredients
1 large onion, diced
1 pound beef bacon, diced (non-pork)
1 pound ground lean beef
3 cloves garlic, minced
1 cup carrots, chopped
5 cups cabbage, chopped
1 (28 oz) can fire-roasted diced tomatoes
1 (16 oz) can tomato sauce
6 to 8 cups beef broth
3/4 cup long grain rice, uncooked
1 tablespoon Worcestershire sauce (anchovy-free)
1 1/2 teaspoon smoked paprika
3/4 teaspoon dried thyme
2 tablespoons fresh parsley, chopped
1/2 teaspoon marjoram
Salt and pepper, to taste
2 bay leaves
Instructions
Heat a large skillet over medium-high heat and brown the ground beef and beef bacon until fully cooked, draining excess fat.
Add the diced onion, carrots, and garlic to the skillet, sautéing until fragrant and slightly softened.
Transfer the beef and vegetable mixture into a large slow cooker.
Add the chopped cabbage, fire-roasted tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, and all dried herbs to the slow cooker.
Stir well to combine all ingredients, ensuring the rice is submerged.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the cabbage is very tender and the rice is cooked through.
Remove the bay leaves before serving.
Adjust seasoning with salt and pepper to taste, and stir in fresh parsley just before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice may continue to absorb liquid, so you may need to add a splash of broth when reheating. This soup also freezes beautifully for up to 3 months.