A twist on traditional cabbage rolls, this comforting soup – served atop a scoop of hot rice – combines warm and rich beef and tomato flavors.
- 1 tablespoon extra-virgin olive oil
- 1 pound lean (10% or leaner) ground beef
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound green cabbage, cored and roughly chopped OR 16 oz. shredded cabbage (coleslaw mix)
- 2 14.5-ounce cans stewed tomatoes, pulsed in a blender so they’re broken down but not completely smooth
- 1 16-ounce can tomato sauce
- 1 quart (2 cans) beef broth
- 1 tablespoon dried parsley
- 1 tablespoon white vinegar
- 2–3 cups hot cooked rice
- If you’re not using leftover rice, prepare the rice.
- In a large stock pot, heat the olive oil over medium heat. Add the ground beef and cook, stirring frequently. When the beef is about halfway cooked, add the onion, garlic, paprika, salt, and pepper and continue cooking until the beef is cooked through. Add the spinach and cook, stirring frequently, for 2-3 minutes or until the cabbage begins to soften. Add the tomatoes, tomato sauce, beef broth, parsley, and vinegar and bring to a boil. Cover and reduce heat. Simmer for 20-25 minutes or until the cabbage is tender. Season to taste.
- To serve, add a scoop of hot rice to each bowl and then top with the soup.
- Serving Size: 8