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Cabbage Soup

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 1 medium onion
  • 2 cloves garlic
  • 1 pound green cabbage
  • 2 medium carrots
  • 1 tbsp olive oil
  • 1 pound ground beef
  • 1-1/2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 32 ounces beef broth
  • 1 can diced tomato
  • 8 oz tomato sauce
  • 1 cup water
  • 2 tbsp brown sugar
  • 1 tbsp worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 bay leaf
  • 1/2 cups white rice
  • 2 tbsp fresh parsley

Directions
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  1. Dice medium onion, mince garlic and place both in the same bowl.
  2. Core and chop green cabbage into 1-inch pieces.
  3. Peel and dice medium carrots and place both into a second bowl.
  4. Heat olive oil in a large pot or dutch oven over medium-high heat until shimmering.
  5. Add the onion and garlic, ground beef and paprika. Then add salt, pepper and cook, breaking up the meat until the beef is cooked, about 10 minutes.
  6. Add beef broth and scrape up the browned bits from the bottom of the pan with a wooden spoon.
  7. Add diced tomato, water, brown sugar, worcestershire sauce, apple cider vinegar and a bay leaf. Stir to combine and bring to a boil over high heat.
  8. Add the cabbage, carrot and white rice. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice and cabbage are tender, about 30 minutes.
  9. Meanwhile coarsely chop fresh parsley.
  10. Discard the bay leaf. Taste and season the soup with more salt and pepper as needed.