1 tbsp olive oil
1 lb ground beef
1 cup yellow onion chopped
2 tbsp Worcestershire sauce
2 tsp garlic minced
1 tsp paprika
5 cup cabbage cut into 1/2 inch strips
6 cup reduced-sodium beef broth or up to 7 cups
14.5 oz diced fire-roasted diced tomatoes undrained
1 cup vegetable juice mild or hot
2/3 cup long-grain white rice uncooked
2 tbsp tomato paste
1/2 tsp ground allspice
1 pinch salt to taste
1 pinch black pepper to taste
fresh parsley chopped, for garnish (optional)

In a large skillet, heat olive oil over medium heat. Add ground beef, onion, Worcestershire sauce, garlic, and paprika to skillet and cook until beef is crumbled and browned, about 5-8 minutes. Remove skillet from heat and drain any excess grease.
In a 6-quart crockpot or larger, add the cabbage, beef broth, fire-roasted tomatoes, vegetable juice, rice, tomato paste, allspice, and salt and pepper to taste. Gently stir or rearrange the Ingredients to make room, then add the cooked beef on top. Stir well. The crockpot will be very full; this is okay, as the cabbage will cook down. If desired, add up to 1 additional cup of beef broth.
Cover crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Serve cabbage roll soup immediately with parsley for garnish.
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