Cabbage Roll Soup

 

Ingredients:

1 medium yellow onion

2 cloves garlic

1 pound green cabbage (about 1/2 medium head)

2 medium carrots (about 8 ounces)

1 tablespoon olive oil

1 pound ground chicken or turkey

1 1/2 teaspoons smoked paprika

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (32-ounce) box Chicken broth

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 cup water

2 tablespoons packed light brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon apple cider vinegar

1 bay leaf

1/2 cup uncooked quinoa

Directions:

Dice 1 medium yellow onion (about 2 1/2 cups), mince 2 garlic cloves, and place both in the same bowl. Core and chop 1 pound green cabbage into 1-inch pieces (4 to 5 cups), peel and dice 2 medium carrots, and place both in second bowl.

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion and garlic, 1 pound lean ground beef, and 1 1/2 teaspoons paprika. Season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is softened, about 10 minutes.

Add 1 box beef broth and scrape up the browned bits from the bottom of the pan with the wooden spoon. Add 1 can diced tomatoes and their juices, 1 can tomato sauce, 1 cup water, 2 tablespoons packed light brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon apple cider vinegar, and 1 bay leaf. Stir to combine and bring to a boil over high heat.

Add the cabbage and carrots and 1/2 cup uncooked quinoa. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice and cabbage are tender, about 30 minutes. Meanwhile, coarsely chop 2 tablespoons fresh parsley leaves if desired.

Discard the bay leaf. Taste and season the soup with more salt and pepper as needed. Garnish with the parsley if desired.