Soup-Bowl Cabbage Rolls are a comforting and hearty twist on traditional cabbage rolls, made even easier by serving them in a soup-style format. Instead of wrapping the filling in cabbage leaves, the cabbage is chopped and added directly to the pot, along with a savory blend of ground beef, rice, tomatoes, and seasonings. This one-pot meal is perfect for chilly days, offering the same rich flavors of classic cabbage rolls but with less fuss. Serve it in bowls for a satisfying and nourishing dinner that’s sure to warm you up.
Ingredients:
- 1 lb ground beef or ground pork
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small head of cabbage, chopped
- 1 cup uncooked white rice
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Cook the beef: In a large soup pot, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Once cooked through, drain any excess fat.
- Sauté the vegetables: Add the diced onion and minced garlic to the pot with the beef. Cook for 3-4 minutes, until the onion becomes translucent.
- Add the cabbage and rice: Stir in the chopped cabbage and uncooked rice, allowing the cabbage to soften slightly for about 5 minutes.
- Add the liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and beef broth. Add paprika, thyme, salt, and pepper. Stir everything together, bringing the mixture to a simmer.
- Simmer: Cover the pot and let the soup cook for 25-30 minutes, or until the rice is tender and the cabbage is fully cooked.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
This soup-bowl version of cabbage rolls is an easy, flavorful dish perfect for a cozy night in!
