Ingredients
- 1 1/4 lbs Lean ground beef
- 1 1/4 lbs Ground pork or Italian sausage
- 1 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 1/4 tsp Diamond Crystal kosher salt, plus more to taste
- 1 1/4 tsp Black pepper, freshly ground, plus more to taste
- 1/2 large head Green cabbage, cored and chopped (~7-8 cups)
- 10 cups Low-sodium chicken broth
- 1 (15-ounce) can Diced tomatoes
- 1 cup Long-grain white rice, rinsed
- 1 (8-ounce) can Tomato sauce
- 2 Bay leaves
Brown the Meat and Sauté the Aromatics
In a large Dutch oven or pot over medium-high heat, cook the ground beef and sausage until browned, breaking it apart with a spoon as it cooks. Drain off the excess fat and transfer the meat to a separate bowl.
Reduce the heat to medium and add the olive oil to the same pot. Add the diced onion and cook for ~5 minutes until it begins to soften.
Stir in the minced garlic, salt, and pepper, and cook for another 30 seconds until fragrant.
Soften the Cabbage and Simmer the Soup
Add the chopped cabbage to the pot and cook for about 5 minutes, stirring occasionally.
The cabbage will look like a lot at first, but it will wilt down as it cooks.
Pour in the chicken broth, diced tomatoes with their juices, and the tomato sauce. Add the bay leaves and the cooked meat back to the pot. Increase the heat to high and bring the soup to a boil.
Once boiling, stir in the rinsed rice. Reduce the heat to low, cover, and let it simmer for ~15-20 minutes.
The soup is done when the rice is tender.
Finish and Serve
Remove and discard the bay leaves. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot.
One-Pot Cabbage Roll Soup
Ingredients
- 1 1/4 lbs Lean ground beef
- 1 1/4 lbs Ground pork or Italian sausage
- 1 tbsp Olive oil
- 1 large Yellow onion diced
- 4 cloves Garlic minced
- 1 1/4 tsp Diamond Crystal kosher salt plus more to taste
- 1 1/4 tsp Black pepper freshly ground, plus more to taste
- 1/2 large head Green cabbage ~7-8 cups, cored and chopped
- 10 cups Low-sodium chicken broth
- 1 can Diced tomatoes 15-ounce
- 1 cup Long-grain white rice rinsed
- 1 can Tomato sauce 8-ounce
- 2 Bay leaves
Instructions
- Brown beef and sausage in Dutch oven over medium-high heat, drain fat and set aside.
- Heat olive oil in same pot, cook onion 5 minutes until soft.
- Add garlic, salt, pepper, cook 30 seconds.
- Add cabbage, cook 5 minutes until starting to wilt.
- Add broth, diced tomatoes, tomato sauce, bay leaves, and reserved meat. Bring to boil.
- Stir in rice, reduce heat, cover and simmer 15-20 minutes until rice is tender.
- Remove bay leaves, adjust seasoning and serve hot.
