Easy Russian Cabbage Roll Soup

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Bay leaf
  • 1 cup Carrots
  • 3 tbsp Garlic
  • 4 cups Green cabbage
  • 1 Parsley, fresh
  • 1 (14 ounce can Tomatoes, no-salt added
  • 1 cup Yellow onion

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Worcestershire

• Pasta & Grains

  • 3/4 cup White rice, long grain

• Baking & Spices

  • 1 tsp Paprika
  • 1 tbsp Sea salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil
  • 1 tbsp White vinegar

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 cup chopped yellow onion (about 1 medium onion)
• 1 cup diced carrots (about 2 medium carrots)
• 3 tablespoons minced garlic
• 4 cups chopped green cabbage (about half of one head)
• 6 cups low-sodium chicken broth
• 1 (14 ounce) can no-salt-added diced tomatoes
• 3/4 cup uncooked long-grain white rice
• 1 teaspoon paprika
• 1 bay leaf
• 1 tablespoon sea salt
• 1 teaspoon sugar
• 1 tablespoon Worcestershire
• 1 tablespoon white vinegar
• Fresh parsley for garnish

Directions

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat if desired.
• Add the onion and carrot to the pot; saute for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
• Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
• Stir in the sugar, Worcestershire, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.