Cabbage Roll Soup

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  90/10 Ground Beef(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  1/2 teaspoon kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper (plus additional to taste)
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  Carrots
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  Parsnip
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  Yellow Onion
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  Garlic(15g)
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  Low Sodium Beef Broth(960g)

  Any carton beef broth labeled "low sodium." Bone broth substitutes fine.

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  Tomato Sauce(680g)
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  Brown Rice(120g)
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  2 bay leaves
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  Maple syrup(15g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Thyme, Fresh(5g)
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  Oregano, Dried(5g)
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  Red pepper flakes
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  Cabbage, Green(1200g)
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  Sherry, Dry(15g)

Instructions

1. 1Heat a large Dutch oven or soup pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon into small pieces. Cook 5–7 minutes, stirring occasionally, until the beef is browned and no longer pink.
2. 2Add the carrots, parsnip, and onion to the browned beef. Cook 4–5 minutes over medium-high heat, stirring occasionally, until the vegetables begin to soften. Add the fresh garlic and cook 1 minute more until very fragrant.
3. 3Pour in the beef broth and tomato sauce. Add the brown rice, maple syrup, Worcestershire sauce, fresh thyme, dried oregano, and red pepper flakes. Stir to combine.
4. 4Bring the soup to a boil over medium-high heat, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
5. 5Add the cabbage to the pot and stir to submerge. Continue simmering over medium-low heat for 25–35 minutes, stirring periodically, until the cabbage is tender and the rice is fully cooked with no firm centers.
6. 6Remove the pot from heat. Fish out and discard any thyme stems. Stir in the dry sherry and season to taste with salt and pepper.
7. 7Cover the pot and let rest 5–10 minutes to allow flavors to meld and the soup to thicken slightly.
8. 8Divide the soup evenly into 10 airtight containers while hot. Cool to room temperature before sealing and refrigerating, or freeze for longer storage.