Hearty Mediterranean Cabbage Soup

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and richer in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

cabbage

🥗Healthier: kale

💰Cheaper: green leaf lettuce

Kale is nutrient-dense, while lettuce is more affordable.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash provides similar texture and flavor.

Heat a pot over medium-high heat and drizzle in a tiny bit of olive oil.

Add 1 pound of ground beef to the pot and cook until no longer pink, then remove and set aside in a bowl.

Add chopped onion, celery, and carrot to the pot and cook for about 10 minutes until softened, adding more olive oil if needed.

Grate 5-6 garlic cloves and add them to the pot, cooking until fragrant.

Add chopped red bell pepper and cook for 1-2 minutes.

Add chopped cabbage to the pot, season with salt and pepper, and toss for about 2-3 minutes.

Return the cooked ground beef to the pot.

Add 1/2 cup of arborio rice, 15 oz of tomato sauce, 1 bay leaf, crushed red pepper flakes, and 1 teaspoon of dried oregano.

Pour in 8 cups of chicken stock and bring to a boil.

Once boiling, reduce heat to medium-low and loosely cover the pot, cooking for about 25 minutes until the soup thickens and the rice is fully cooked.

Finish with 1/2 teaspoon of dried mint and finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary