You can forget about making a filling, rolling it into cabbage leaves, and an hours-long simmer! This Cabbage Roll Soup with Wild Rice delivers all the flavor and nostalgia of the classic comfort food in a fraction of the time and without all the work. If you can’t find meatloaf mix (a combo of beef, pork and veal), swap in ground beef or turkey.
- 1 pound meatloaf mix (beef/pork/veal)*
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 tablespoon minced garlic
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 2 quarts beef stock (not broth)
- 28 ounce can crushed tomatoes
- 1 small head of cabbage (about 3 pounds), cored and cut into 1-inch pieces
- 1 ½ cup matchstick carrots
- ¾ cup wild rice blend
- 1 tablespoon red wine vinegar
*If you can’t find meatloaf mix, substitute ground beef
In a large heavy stock pot, brown the beef over medium-high heat, using a wooded spoon to break it up.
After 5 minutes, stir in onion and green bell pepper, reduce heat to medium, and continue to cook for 5 minutes, or until onion softens.
Stir in garlic, paprika and thyme and cook for 1 minute. Add stock and crushed tomatoes and bring liquid to a boil. Salt to taste, then reduce heat to medium-low and stir in cabbage, carrots and wild rice. Cover pot and continue to simmer for 35-45 minutes, or until rice is tender.
Stir in red wine vinegar and salt once more to taste.
Serves 6 to 8.
This recipe is sponsored by Heinen’s. Check out the original post here.