Transcription
Hello everyone. Welcome back to Pure Delicious. I hope you're having a great day.
Today we're making an upgraded cabbage roll soup that's hearty and full of deep, comforting flavors. If you love cabbage rolls but hate all the rolling, this version gives you all that flavor or even better in one pot.
I'm starting by heating 2 tablespoon of olive oil over medium-high heat. Add one lb or about 450 g of ground beef. I'm using 90% lean for a nice balance of flavor without too much grease. Season it with salt and pepper. Cook, breaking it up until well browned and slightly caramelized, about 6 to 7 minutes. Don't rush this step. The brown bits add flavor.
For this recipe, you'll need about four heaping cups of coarsely chopped green cabbage. Cabbage is a winter powerhouse. It boosts immunity, supports digestion, and fights inflammation. Perfect for warming meals during chilly days.
Grab one yellow onion and dice it finely. Now toss in the diced onions. Next, mince a few cloves of garlic. You'll need about two teaspoons. Add the minced garlic to the pot and cook everything together for about 3 minutes, just until it's fragrant and the flavors start to bloom.
Take two carrots and cut them into quarters. That should give you around 1 and 1/2 cups. I love using fresh seasonal vegetables like cabbage and carrots. Right now, they're at their peak, full of flavor and budget friendly.
Add in a spoonful of tomato paste. Cook it for about a minute to caramelize and deepen the flavor. Little steps like browning the beef or giving the tomato paste a minute to caramelize might seem small, but they make a big difference. Caramelizing the tomato paste brings out sweetness, umami, and depth.
Time to add a tablespoon of Worcestershire sauce and a teaspoon of soy sauce. A little secret flavor booster that adds depth without making it taste Asian. Scrape up those brown bits on the bottom if you're not using a non-stick pan like me. They're full of umami and add so much flavor.
Sprinkle in a teaspoon of smoked paprika and a teaspoon of dried thyme. I'm using three leveled tablespoons of cane sugar because that's what I have in my pantry. But if you have brown sugar, go for it. It adds a richer, more complex flavor.
Now, toss in the chopped cabbage and carrots. Pour in 24 oz, that's 3 8 oz, cans of tomato sauce. My homemade version is a little thicker than storebought. Then pour in four cups of beef broth. This soup is on the thicker side, but add an extra cup of broth if you like it more soupy.
Add half a cup of rinsed long grain rice to the pot. I'm using long grain rice because it stays separate and fluffy in the soup. Unlike short grain, which can get sticky and clumped together.
If you've got leftovers, the soup freezes really well. Let it cool completely, then ladle into freezer containers or bags, leaving a bit of space for expansion. It'll keep perfectly for up to 3 months. Tuck in a bay leaf and season with salt and pepper to taste. When you're ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove. If it's too thick, add a splash of broth or water. It'll taste even better the next day.
Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 25 to 30 minutes until the rice is tender and the soup has thickened slightly, stirring occasionally.
I'm mincing some parsley. You can also mince a bit of fresh dill to add that classic cabbage roll flavor. This recipe makes around six hardy servings or closer to eight if you're pairing it with some crusty bread on the side.
Now take out the bay leaf. Now sprinkle in the minced parsley. Finish with a splash of lime juice. It adds a fresh, zesty kick that really wakes up the flavors.
If you've been watching so far, a like or share would be amazing. Thank you. And don't forget to subscribe and hit the bell to stay close. I love having you here. Trust me, this isn't your average cabbage soup. Smoky, hearty, and full of deep flavor in every spoonful. It's perfect with a dollop of Greek yogurt or sour cream. From my kitchen to yours, I'm sending you so much love. Enjoy and take care.