Add 2 tablespoons of oil and onion to a large Dutch oven over medium heat and saute for 3-4 minutes, or until translucent. Add garlic and continue sauteing for an additional 30 seconds or until fragrant.
Push the onions to the side and add another tablespoon of oil along with the ground meat. Cook for 7-8 minutes, or until cooked through. Crumble the meat with a potato masher.
Add the cabbage, carrots, broth, crushed tomatoes, tomato sauce, rice, Worcestershire, sugar, salt, pepper, oregano, and paprika. Bring it all to a boil and then reduce the heat to medium-low. Cover and let cook for 20-25 minutes, or until rice is tender.
Mix in the fresh parsley just before serving. Enjoy!
How to prep ahead of time: The cabbage and onions can be cut 1-2 days before you cook the dish.
How to store: Place the leftover soup in an airtight container. Store in the fridge for up to 4-5 days.
How to freeze: You can freeze leftovers in an airtight container or in individual portions in freezer bags for up to 3 months
How to reheat: Allow the cabbage soup to thaw in the fridge. For best results, reheat in a saucepan over medium heat.
Cabbage Roll Soup Recipe
Amount Per Serving
Calories 414Calories from Fat 207
% Daily Value*
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Vitamin A 4397IU88%
Vitamin C 36mg44%
* Percent Daily Values are based on a 2000 calorie diet.