Chopped fresh parsley and sour cream make a velvety garnish.

Instructions

Step 1: Steep the Fragrances

Olive oil should be heated in a big saucepan over medium heat.

Toss in the minced garlic and onion and cook for a couple of minutes, or until they begin to smell good.

Second, sear the meat.

Put the ground meat (beef or turkey) into the saucepan. Brown and cook until crumbled, breaking up with a spoon as you go. Finish with a pinch of pepper and salt.

Third, Top with Vegetables

Toss in the celery, carrots, and chopped cabbage. Allow to simmer for 5 minutes or until tender.

Four, Bring the soup to a Low Simmer.

Boil the rice and stir in the chopped tomatoes, tomato sauce, broth, smoked paprika, thyme, parsley, and bay leaf. Mix thoroughly.

Reduce the heat to low when the mixture has boiled. Simmer, covered, for 20–25 minutes, stirring once or twice, or until rice is soft and flavors are blended.

Fifth, tweak the seasoning

If the soup needs more salt, pepper, or herbs, taste it and add more as required. Before serving, take out the bay leaf.

Sixth, present

Serve hot, garnished with chopped parsley or sour cream, as you want.

Advice and Changes

Add some heat: If you like it spicy, add some chopped jalapeño or red pepper flakes.

For a keto-friendly version that’s low in carbs, skip the rice and increase the cabbage.

Storage: Keep leftovers in the fridge for no more than four days or three months in the freezer. Gently reheat in a skillet.

Enhance the taste: To add some heat and flavor, try substituting Italian sausage for the ground beef.

Arguments in Favor of It

Enjoy the flavor of traditional cabbage rolls in this easy-to-make soup recipe that doesn’t need rolling. Make it for a fast supper or meal prep; it’s simple and filling.

Bring the coziness of cabbage rolls to your table with a cup of this hearty soup tonight.