Cabbage Roll Soup   

In a large soup pot or Dutch oven, brown the ground beef or turkey over medium heat until fully cooked. Drain any excess fat if necessary 

Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. 

Add the chopped cabbage to the pot, stirring well to combine with the meat and onion mixture. Cook for about 5 minutes, or until the cabbage starts to wilt. 

Pour in the diced tomatoes, tomato sauce, and beef or vegetable broth. Stir in the paprika, dried thyme, and dried oregano. Season with salt and pepper to taste. 

Bring the soup to a simmer, then reduce the heat to low and cover the pot. Let the soup simmer for about 20-25 minutes, or until the cabbage is tender. 

Stir in the cooked rice and simmer for an additional 5 minutes to heat through. 

Taste and adjust seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency. 

Ladle the cabbage roll soup into bowls and serve hot. Optionally, garnish each serving with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh parsley. 


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