Cabbage Roll Soup

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 large carrot, peeled and diced
2 celery stalks, diced
1 pound ground beef (or ground pork/turkey for a leaner option)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme

For the Broth:

4 cups beef or chicken broth
1 can (14 ounces) crushed tomatoes
1 can (14 ounces) tomato sauce
1 tablespoon tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon sugar (optional, to balance acidity)

For the Main Ingredients:

1/2 head green cabbage, roughly chopped
1/2 cup uncooked white or brown rice
2 bay leaves

For Garnish:

Fresh parsley, chopped
Sour cream (optional, for serving)

How to Make Cabbage Roll Soup
Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat.
Add the onion, garlic, carrot, and celery. Cook for 4–5 minutes, stirring occasionally, until softened and fragrant.

Step 2: Brown the Meat

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