Like stuffed cabbage? You’ll love this easy cabbage soup. It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.
Ingredients
2 tablespoons canola oil
1 ½ pounds lean ground beef
4 cups chopped green cabbage
2 cups chopped yellow onion
1 ¼ cups chopped carrots
1 cup chopped celery
2 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can no-salt-added tomato sauce
4 cups unsalted chicken broth
¼ cup medium-grain brown rice
2 tablespoons chopped fresh flat-leaf parsley (Optional)
Directions
Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.
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