Description
Everything you would find in a cabbage roll but in a soup, plus bonus – no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I’ve cooked the rice separately so that it doesn’t absorb the liquid, which is also better for leftovers.
Ingredients
- 1 pound lean ground beef
- ½ pound lean ground pork
- 2 teaspoons salt, divided
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- ¼ cup red wine
- 8 cups roughly chopped cabbage, core removed
- 5 cups tomato puree (passata)
- 4 cups low-sodium beef broth
- 11 ounces diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 2 cups water
- 1 cup long-grain rice, uncooked
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon light brown sugar
- 1 teaspoon Sriracha sauce, or to taste (Optional)
Instructions
- Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly
- about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
- Heat olive oil in the same pot
- add onion
- and cook
- stirring occasionally
- until soft and translucent
- about 5 minutes. Add garlic and cook until fragrant
- 1 minute more.
- Pour in red wine and deglaze the pot
- scraping off all the browned bits of the bottom. Cook until wine evaporates
- 3 to 5 minutes. Mix in cabbage and cook
- stirring frequently
- for 5 minutes. Add browned beef
- tomato puree
- beef broth
- diced tomatoes
- Worcestershire sauce
- bay leaves
- oregano
- 1 teaspoon salt
- thyme
- and red pepper flakes. Bring to a low boil
- reduce heat
- and simmer until cabbage is soft
- about 45 minutes.
- Meanwhile
- bring water and rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender and water has been absorbed
- 20 to 25 minutes.
- Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 10