Unstuffed Cabbage Roll Soup

1. Brown the beef

2. 1
   Brown the beef:

   Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground beef and 1 diced onion and cook for 7 to 8 minutes, breaking up the meat, until browned. Drain the excess fat, then stir in 3 minced garlic cloves and 1 teaspoon sweet paprika for 30 seconds.

   Mark step as done

3. Wilt the cabbage

4. 2
   Wilt the cabbage:

   Add 8 cups chopped cabbage and cook for 5 minutes, stirring, until it starts to wilt.

   Mark step as done

5. Simmer

6. 3
   Simmer:

   Add 1 can diced tomatoes, 1 can tomato sauce, 6 cups beef broth, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Bring to a boil, then cover and simmer for 15 minutes.

   Mark step as done

7. Add the rice

8. 4
   Add the rice:

   Stir in ¾ cup rinsed rice and simmer, covered, for 18 to 20 minutes, until the rice and cabbage are tender.

   Mark step as done

9. Serve

10. 5
    Serve:

    Taste and adjust the salt and vinegar, then serve the cabbage roll soup sprinkled with 2 tablespoons chopped fresh dill.

    Mark step as done

Source: https://panfold.com/recipe/unstuffed-cabbage-roll-soup