Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium green cabbage (approx. 2 lbs), cored and chopped into 1-inch ribbons
  • 4 cups low-sodium beef broth
  • 15 oz tomato sauce
  • 14.5 oz fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1/2 cup uncooked long-grain white rice
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 pinch red pepper flakes

Instructions:

  1. Brown the beef. Place your large Dutch oven over medium high heat. Add the ground beef and diced onions, using your wooden spoon to break the meat into small, uniform crumbles. Note: This creates more surface area for browning, which means more flavor.
  2. Develop the color. Cook the mixture for 8–10 minutes until the beef is deeply browned and onions are translucent. If you see a lot of liquid in the pan, keep cooking until it evaporates and the meat actually starts to sizzle and sear.
  3. Drain the fat. Tip the pot carefully to one side and spoon out the excess fat. Leave about one tablespoon in the pot; this liquid gold will help carry the flavor of the spices.
  4. Toast the aromatics. Lower the heat to medium. Stir in the tomato paste, minced garlic, smoked paprika, and oregano. Toast for 2 minutes until the tomato paste turns a deep mahogany color. Note: This step removes the raw metallic taste from the paste and blooms the spices.
  5. Assemble the soup. Add the chopped cabbage, beef broth, tomato sauce, diced tomatoes, and uncooked rice. Stir everything together until the rice is fully submerged.
  6. Simmer gently. Bring the pot to a rolling boil, then immediately reduce the heat to low. Cover tightly and simmer for 18-20 minutes until the rice is tender and cabbage is translucent yet firm.
  7. Final seasoning. Remove the lid and stir in the apple cider vinegar, salt, black pepper, and red pepper flakes. Note: Adding the vinegar at the end preserves its brightness.
  8. Taste and adjust. Give the soup a final stir. If it’s too thick, add a splash of water or extra broth. Taste for salt — cabbage and rice soak up a lot of it, so don't be afraid to add another pinch if it feels flat.
  9. Rest and serve. Let the soup sit for 5 minutes off the heat. This allows the flavors to settle and the rice to finish absorbing just the right amount of liquid. Serve hot in deep bowls. Delicious Homemade Asian Cabbage Rolls with Savory Peanut Sauce — Discover my favorite Homemade Asian Cabbage Rolls! They are delicious, easy t...Slow Cooker Cabbage Rolls Grandmas Easy Golabki — My Grandmas secret to perfect slow cooker cabbage rolls Golabki Tender ground...Lightened Up French Onion Soup Classic Flavor Lower Calorie — Craving that bistro magic This Healthy French Onion Soup Recipe skips the but... $img_2$