Budget-Friendly Cabbage Roll Soup
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground beef
- 4 cups chopped green cabbage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup uncooked white rice
- 4 cups beef broth
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the meat is browned and the onion is soft. Drain any excess fat.
- Transfer the beef mixture to the slow cooker.
- Add the chopped cabbage, uncooked rice, beef broth, tomato sauce, diced tomatoes, oregano, paprika, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the cabbage is tender and the rice is fully cooked.
Notes
The rice will soak up broth as the soup sits, so stir in a little extra broth or water when reheating leftovers to loosen the texture. Leftovers keep well in the fridge for three days and can be frozen in portions for up to two months. If the cabbage seems too firm after cooking, let the soup rest on warm for another 30 minutes.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Cuisine: American
Equipment: Slow Cooker, Large Skillet