EASY CABBAGE ROLL SOUP | No stuffing or rolling required!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories, while water + bouillon is a cost-effective substitute.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein, while barley is often cheaper.

tomato sauce

🥗Healthier: crushed tomatoes

💰Cheaper: canned tomatoes

Crushed tomatoes are less processed, while canned tomatoes are usually less expensive.

Dice one yellow onion and set aside.

Dice two carrots and set aside.

Cut one medium cabbage in half, remove the core, and cut into chunks.

In a large pot or dutch oven over medium high heat, add one pound of ground beef, diced onion, and four minced garlic cloves.

Cook until the beef is fully browned, breaking it up with a spatula.

Add one and a half teaspoons of paprika, one teaspoon of dried oregano, one teaspoon of kosher salt, and half a teaspoon of ground black pepper. Stir for 30 seconds.

Add the chopped cabbage and diced carrots to the pot.

Add one 28-ounce can of diced tomatoes, one 8-ounce can of tomato sauce, four cups of beef broth, and half a cup of uncooked, rinsed white rice.

Stir and bring to a boil, then reduce to a simmer.

Cover and let simmer for 25 to 30 minutes, stirring occasionally.

Before serving, add roughly chopped parsley and one tablespoon of fresh lemon juice.

Cooking Techniques

Equipment Needed

Spice Level: