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Beef and Cabbage Roll Soup with Sour Cream
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound ground beef
  • 4 cups chopped green cabbage
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups beef broth
  • 1/2 cup long-grain white rice
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream, for serving

Instructions
 

  • Brown the ground beef in a skillet over medium heat until no pink remains. Drain any excess fat and add the beef to the slow cooker.
  • Add the chopped cabbage, diced onion, sliced carrots, minced garlic, diced tomatoes, beef broth, rice, paprika, salt, and black pepper to the slow cooker.
  • Stir everything together until the ingredients are evenly mixed.
  • Cover and cook on low for 7 hours, until the cabbage is tender and the rice is cooked through.
  • Ladle the soup into bowls and top each serving with a dollop of sour cream.

Notes

Stir the sour cream into each bowl right before eating so it stays creamy instead of breaking apart in the heat. If the soup thickens too much after cooking, add a splash of extra broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet