One-Pot Cabbage Roll Soup
This soup has all the flavors of classic cabbage rolls - ground meat, cabbage, and rice in a tomato broth - but without the hassle of rolling cabbage leaves.
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.
Notes
Cabbage will reduce significantly during cooking.