Polish Cabbage Roll Soup | Food Wishes

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is higher in protein, and barley is often cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher, while bouillon is cost-effective.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley is a common herb, and dried dill is more affordable.

Cut the cabbage in half, removing any fingers from the blade for safety.

Cut out the core of the cabbage using two cuts at a 45° angle.

Slice the cabbage into 1 to 1.5 inch strips, then cut across into bite-sized pieces.

Melt an entire stick of butter in a soup pot over medium-high heat.

Add the diced onion and salt, cooking for about 4-5 minutes until translucent.

Add 1 pound of ground beef, breaking it up while cooking for about 5 minutes.

Season the meat with freshly ground black pepper, cayenne, and add 1 bay leaf.

Stir the mixture and then add 2 cups of beef broth, bringing it to a boil.

Once boiling, add the chopped cabbage and cook for 10-15 minutes until softened.

Add crushed tomatoes or tomato puree and rinse the measuring cup with 1.5 cups of water, adding that to the pot.

Let the soup simmer for about 50 minutes before adding the rice.

Add 1 cup of basmati rice and cook for another 20 minutes until the rice is done to your liking.

If the soup gets too thick, add more water or beef broth as needed.

Taste for seasoning and add more salt if necessary.

Stir in the remaining chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: