Ingredients
Scale
- 1 head of cabbage, chopped
- 1 lb (450 g) ground beef or turkey
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups (960 mL) beef broth
- 1 can (14.5 oz or 410 g) diced tomatoes
- 1 cup (185 g) cooked rice
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until the onion is translucent (about 3-4 minutes).
- Stir in the ground beef or turkey, breaking it up with a spoon, and cook until browned (about 5-7 minutes).
- Add the chopped cabbage, diced tomatoes (with juice), beef broth, cooked rice, paprika, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes or until the cabbage is tender.
- Serve hot, and enjoy!
Notes
This soup can be made a day in advance and tastes even better the next day. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Moroccan
- Diet: Omnivore