Ingredients
Scale
- 1 head green cabbage
- 1 lb ground beef or turkey
- 1 cup uncooked white rice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup bell peppers, chopped
- 2 tsp paprika
- 1 tsp Italian seasoning
- Fresh parsley or dill, for garnish
Instructions
- Remove the core from the cabbage and separate the leaves. Rinse under cold water and set aside.
- In a large pot over medium heat, sauté onions in olive oil until translucent (about 5 minutes).
- Add ground beef or turkey; cook until browned while breaking apart (approx. 7 minutes).
- Stir in uncooked rice, garlic, paprika, and Italian seasoning; toast for 1-2 minutes.
- Pour in vegetable broth and diced tomatoes; bring to a boil then simmer for about 20 minutes.
- Gently fold in the cabbage leaves one by one; cover and cook until tender (10-15 minutes).
- Serve hot with fresh herbs sprinkled on top.
Notes
- Substitute ground meat with lentils or quinoa for a vegetarian version.
- Add lemon juice at serving for a bright flavor enhancement.
- Leftover soup can be stored in an airtight container in the fridge for up to five days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 275
- Sugar: 5g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg