Stuffed Cabbage Soup

1. Brown the beef. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook until mostly browned, breaking it up with a spoon, 6 to 8 minutes. If there is a lot of fat, spoon off excess, leaving about 1 tablespoon for flavor.

2. Build the base. Add onion and carrots. Cook until the onion softens, about 5 minutes. Stir in garlic, salt, pepper, and smoked paprika (if using) and cook 30 seconds.

3. Toast the tomato paste. Stir in tomato paste and cook 1 minute, scraping the bottom of the pot. This quick step makes the soup taste deeper and less raw-tomato.

4. Add the broth ingredients. Pour in crushed tomatoes and broth. Stir in brown sugar and Worcestershire sauce (if using). Bring to a gentle simmer.

5. Add cabbage and simmer. Stir in the chopped cabbage. It will look like way too much at first, then it will quickly collapse as it warms. Reduce heat to medium-low and simmer, partially covered, for 20 minutes, stirring occasionally, until the cabbage is tender but not falling apart.

   

6. Cook the rice. Stir in the uncooked rice. Simmer 12 to 15 minutes, stirring once or twice, until the rice is tender. Keep an eye on the pot because simmer strength varies. If the soup gets too thick, add a splash more broth or water. If you are using brown rice, plan on a longer simmer, or cook it separately and stir it in at the end.

7. Finish with brightness. Turn off the heat. Stir in apple cider vinegar, starting with 1 tablespoon, then taste and add more as needed. Adjust salt and pepper. The goal is cozy, but not dull.

8. Serve. Ladle into bowls and top with parsley. If you want the full cabbage roll vibe, add a small dollop of sour cream or yogurt.

   

A small trick: If you have 5 extra minutes, let the soup rest off heat before serving. The rice relaxes, the cabbage settles, and the whole thing tastes more “together.”