Cabbage Roll Soup
A broth-based soup featuring shredded or sliced cabbage, ground protein, and aromatics simmered together. Served hot with optional rice or pasta stirred in for bulk.
Ingredients
Method
Core and shred or chop the cabbage into bite-sized pieces. Dice the onion and carrot. Mince the garlic.
Heat olive oil in a large pot over medium-high heat. Add ground meat and cook, breaking it apart with a spoon, until browned (5–7 minutes). Drain excess fat if needed.
Add diced onion and carrot to the pot; sauté for 3 minutes. Stir in minced garlic and cook 1 minute until fragrant.
Add tomato paste and stir constantly for 1–2 minutes to caramelize slightly. Add paprika and stir to combine.
Pour in vegetable broth and bring to a boil. Add cabbage, bay leaves, and vinegar. Reduce heat to low, cover, and simmer for 20 minutes until cabbage is tender.
Stir in sugar. Taste and adjust seasoning with salt and pepper. Simmer uncovered for 5 more minutes.
Remove bay leaves. Ladle into bowls and serve hot, optionally with cooked rice or egg noodles stirred in.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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