Description
This easy one-pot cabbage roll soup delivers all the savory, smoky flavor of stuffed cabbage rolls without the work. A healthy, gluten-free dinner ready in under an hour!
Ingredients
2 tbsp olive oil
1 lb ground beef (I used 90%)
4 cloves garlic, minced
1/2 white onion, diced
1 carrot, quartered and diced
2 tbsp chopped dill
2 tbsp chopped parsley
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp nutmeg
1 tbsp Worcestershire sauce (soy free)
2 tbsp coconut aminos
2 tbsp maple syrup
1 bay leaf
1/2 head cabbage, chopped into 2 inch pieces
1 cup long grain rice, rinsed (gluten free, I used basmati)
6 cups beef bone broth
28 oz crushed tomatoes
Salt and pepper, to taste
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add in the ground beef and break apart. Let the bottom brown before breaking apart further.
3. Once the beef is mostly cooked through, add in minced garlic, diced onion, chopped carrots, parsley, dill, bay leaf, and remaining herbs. Sauté for 2-3 minutes.
4. Add in the Worcestershire sauce, coconut aminos, and maple syrup. Mix well.
5. Add in the chopped cabbage, rinsed basmati rice, crushed tomatoes, and beef broth. Give it a stir.
6. Bring to a boil, then reduce to a simmer and cover.
7. Cook for 20-25 minutes until the rice is cooked through.
8. Let cool, remove the bay leaf, and season with salt and pepper.
9. Plate, top with fresh parsley, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soups