Instructions
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In a dutch oven, heat 1 Tbsp oil over med/high heat. Once hot, saute the ground beef for about 4-5 minutes or until cooked through, breaking it apart with a spatula as it’s cooked. Season with 1/2 tsp salt and 1/4 tsp pepper, or to taste.
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Once the meat is browned, add 1 Tbsp oil and chopped onion, and saute for about 2-3 minutes or until onions are tender. Add in the minced garlic and saute for 30 seconds until fragrant.
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Add in the chopped cabbage, carrot, celery, diced tomatoes, tomato sauce, beef broth, brown sugar, 1 tsp salt, pepper, and bay leaves. Stir to combine and bring to a boil then reduce heat to a simmer, cover and cook for 30 minutes.
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Remove the bay leaves and add in the fresh herbs. Season to taste with salt and pepper. Serve with a dollop of sour cream.
Common Questions
Can I make cabbage roll soup in a slow cooker?
Yes, brown the ground beef and onions and then add all the ingredients to the soup into the slow cooker and cook on low for 7-8 hours and or high for 4-5 hours. Add herbs and allow the soup to cook for another 5 minutes.
Can I substitute the ground beef?
You can substitute ground beef for ground turkey, ground pork, or Italian sausage.
Can I add rice to my soup?
Add rice when adding the veggies and cook for 30 minutes, or until the rice is tender.
Can I make this soup vegetarian?
This cabbage soup can easily be made vegetarian, just omit the ground beef, use vegetable broth and adjust seasoning to taste.
