How to Make Cabbage Roll Soup
Step #1: 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. Step #2: Add the onion and carrot to the pot; sauté for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth. Step #3: 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. Step #4: Stir in the sugar, Worcestershire sauce, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley. To reheat, thaw overnight in the fridge if frozen, then warm on the stovetop over medium heat until hot, or microwave in a microwave-safe bowl, stirring occasionally for even heating.