Cooked low and slow, this cabbage roll soup is an incredibly easy, cost effective, and heartwarming recipe. Once the meat is browned, it is as easy as throwing all the ingredients in the pot and forgetting about it for the afternoon while you get your Sunday chores done. For a heartier option, add in dry rice to step 3.
Ingredients
- 1 kg of lean ground beef and Lean ground pork (0.5 kg of each)
- 1 large onion, chopped
- 1 tbsp butter
- Splash of red wine
- 2 cloves of minced garlic
- 1 head of cabbage, shredded
- 1 can diced tomatoes 28 oz
- 1 can of tomato paste (4 oz)
- 4 cups of chicken or beef broth
- 1 tbsp Paprika
- ½ tbsp Thyme
- 1 tbsp worcestershire
- Honey
- A splash of vinegar
- Salt and pepper
Option:
- For a heartier version of the soup, there is the option to add in dry rice alongside the other ingredients in step 3
- There is the option to garnish this dish with fresh dill and/or sour cream
Instructions
1. In a large skillet, brown the ground beef, pork, onion, and garlic in butter, salt and pepper. Add in a healthy splash of red wine halfway through
2. Once browned, add in the cabbage and cook until slightly soft.
3. Transfer the mix into a large crockpot or stovetop pot. Add in the tomatoes, tomato paste, broth, paprika, thyme, worcestershire, and any extra salt and pepper.
For the crockpot: simmer the mix on low for 8 hours or on high for 4
For the stovetop: simmer the mix on low heat for 4 hours.
4. Once cooked, add half a tbsp of honey and a splash of vinegar. Enjoy!