Instructions:
- Sauté the Beef and Onions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the diced onion and garlic, and sauté until fragrant, about 3-4 minutes. - Add Vegetables:
Stir in the chopped cabbage, carrot, and bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. - Add Liquids and Seasonings:
Pour in the beef broth, diced tomatoes, tomato sauce, and tomato paste. Stir to combine. Add the paprika, thyme, oregano, salt, and pepper. - Stir in the Rice (if using):
If adding rice, stir it into the soup at this stage. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally, until the rice is tender. - Check and Adjust:
Taste the soup and adjust the seasonings as needed. If it’s too thick for your liking, add a bit more broth or water to thin it out. - Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a side salad for a complete meal.
This soup has all the flavors of traditional cabbage rolls but is so much easier to prepare. Would you like to customize it, maybe with a bit of heat or a different grain?