I made this soup on a whim to use up scraps from another recipe. I uttered the words “oh my God!” when I tried it. I may have thrown in another term, too, but I’m keeping this site “G” rated.
I don’t always go for things that are quick and easy to make, I just feel like it kind of limits the meal options. I am fortunate to have the occasional bouts of time to make large batches of foods and the space to store it, so I don’t mind tackling meals that may require a few more steps. Really, I don’t expect you to make my Clam Chowder or French Onion Soup for dinner after getting home from a full day of work. I mean, you could, but I wouldn’t advise it. (You could make them in stages, though, I’ve included lots of “start and stop” points to make the process much easier! Check them out!)
This recipe, though, is super quick and easy to make. You could multiply the recipe to have extra for freezing in meal-sized portions, too. Once you’ve got the ingredients prepped, the cooking time is only about 20 minutes or so. I have found most soups and stews taste better after being allowed to sit for a few hours or more to allow the flavors to “blend”, but this tastes fantastic straight from the pot!
Cabbage-Beef Soup Recipe
- 1 lb. ground beef or pork
- 1/2 c. white rice (wild or brown rice could be used, but you will need to increase your cooking time)
- 1 Tbsp. dried parsley
- 1 Tbsp. finely chopped garlic (about 4 large cloves)
- 1/2 c. tomato sauce
- 3 – 4 c. finely chopped green cabbage (use the amount that is to your liking)
- 6 – 8 c. chicken or pork broth
- salt and/or pepper to taste
- extra virgin olive oil
Put the first four ingredients into a mixing bowl. Using your hand, smoosh it all together until uniformly combined. This allows the meat to start absorbing the flavors of the seasonings. Set it aside while you prep your remaining ingredients.
Drizzle a few tablespoons of olive oil into a stock pot or deep pan large enough to hold all your ingredients. Set the stove to high and add the meat mixture. Sauté until the meat is browned and cooked through. Adjust the heat as needed to prevent scorching.
Add the tomato sauce and mix in, then add the cabbage. Stir together until mixed. Add the broth, starting with the lower amount. Add the remaining broth as needed to reach the desired consistency. Turn the heat to a low simmer and cook until the rice is tender and the cabbage softened. This should be about 15 minutes. Season with salt and/or pepper as desired. This soup’s tangy tomato-y flavor pairs well with a dollop of sour cream, too!