Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook for 5-7 minutes until browned, breaking it apart with a spoon.
Stir in the chopped onion and minced garlic, cooking for another 3-4 minutes until softened and fragrant.
2. Build the Soup Base:
Add the diced tomatoes (with their juices), tomato paste, beef broth, and water to the pot.
Stir in the chopped cabbage, cooked rice, basil, thyme, smoked paprika, salt, and pepper.
3. Simmer:
Bring the soup to a boil, then reduce the heat to low.
Cover and let it simmer for 30-40 minutes or until the cabbage is tender and the flavors meld together.
4. Sweeten and Adjust:
Stir in the brown sugar if you prefer a slightly sweeter broth to balance the acidity of the tomatoes.
Taste and adjust the seasoning with additional salt and pepper as needed.
5. Serve:
Ladle the soup into bowls and garnish with fresh parsley for a pop of color and flavor. Serve hot with crusty bread or rolls on the side.
Cooking Tips:
Make it ahead: This soup tastes even better the next day as the flavors continue to develop.
Customize the protein: Use ground turkey, chicken, or pork instead of beef for a twist.
Low-carb option: Replace the rice with cauliflower rice for a keto-friendly version.
Add veggies: Include bell peppers or diced carrots for extra nutrition and texture.
Why You’ll Love It:
All the cabbage roll flavors without the labor-intensive rolling.
Hearty and filling, packed with protein, vegetables, and rice.
Perfect for meal prep or freezing for later.
Nutrition Information (Per Serving):
Calories: ~320
Protein: ~20g
Carbs: ~28g
Fat: ~12g
