Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef or a blend of beef and pork (80/20 fat content recommended)
  • 1 tsp Kosher Salt (for browning meat)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 medium head Green Cabbage, shredded into thin ribbons
  • 1/2 cup Uncooked White Rice, thoroughly rinsed
  • 1 large Carrot, peeled and finely diced (optional)
  • 6 cups Beef Broth (low sodium)
  • 1 (28 oz) can Crushed or Diced Tomatoes
  • 1 (6 oz) can Tomato Paste
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Smoked Paprika
  • 2 Bay Leaves
  • Salt and Pepper, to taste (for final seasoning)

Instructions:

  1. Sauté the Base: Heat oil in the Dutch oven over medium-high heat. Add the chopped onion and diced carrot (if using). Sauté for 5-7 minutes until the onions are translucent and softened. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Brown the Meat: Add the ground meat, season lightly, and cook until fully browned (5-8 minutes). Drain Fat: Carefully spoon out or drain off any excess fat from the meat mixture.
  2. Toast the Paste: Stir the tomato paste and smoked paprika into the meat mixture. Cook, stirring constantly, for 2-3 minutes. This caramelizes the paste and intensifies the tomato flavor. Add Liquids: Pour in the crushed/diced tomatoes and the beef broth, scraping up any browned bits stuck to the bottom. Simmer: Add the bay leaves and bring the soup to a rolling boil.
  3. Add Grains and Cabbage: Stir in the rinsed, uncooked rice, then gently mix in the shredded cabbage. It will look voluminous initially but will wilt quickly. Reduce the heat to low, cover the pot partially, and let the soup simmer for 35–45 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
  4. Check Doneness: The soup is ready when the rice is fully cooked and tender, and the cabbage has wilted completely. Finish and Season: Remove and discard the bay leaves. Stir in the apple cider vinegar and the brown sugar. Taste and Adjust: Adjust the seasoning with more salt, pepper, or vinegar/sugar depending on your preference for tanginess and sweetness. Rest: Remove from heat and let the soup rest for 5–10 minutes before serving.