Name: Cabbage Roll Soup for a Crowd
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Lean ground beef - 1 pound; Lean ground pork - ½ pound; Salt, divided - 2 teaspoons; Freshly ground black pepper to taste - 1 pinch; Olive oil - 2 tablespoons; Finely chopped onion - 1 cup; Garlic, minced - 3 cloves; Red wine - ¼ cup; Roughly chopped cabbage, core removed - 8 cups; Tomato puree (passata) - 5 cups; Low-sodium beef broth - 4 cups; Diced tomatoes - 11 ounces; Worcestershire sauce - 1 tablespoon; Bay leaves - 2; Dried oregano - 1 teaspoon; Dried thyme - ¾ teaspoon; Red pepper flakes - ¼ teaspoon; Water - 2 cups; Long-grain rice, uncooked - 1 cup; Freshly squeezed lemon juice - 1 tablespoon; Light brown sugar - 1 tablespoon; Sriracha sauce, or to taste - 1 teaspoon

Ingredients for - Cabbage Roll Soup for a Crowd

1. Lean ground beef 1 pound

2. Lean ground pork ½ pound

3. Salt, divided 2 teaspoons

4. Freshly ground black pepper to taste 1 pinch

5. Olive oil 2 tablespoons

6. Finely chopped onion 1 cup

7. Garlic, minced 3 cloves

8. Red wine ¼ cup

9. Roughly chopped cabbage, core removed 8 cups

10. Tomato puree (passata) 5 cups

11. Low-sodium beef broth 4 cups

12. Diced tomatoes 11 ounces

13. Worcestershire sauce 1 tablespoon

14. Bay leaves 2

15. Dried oregano 1 teaspoon

16. Dried thyme ¾ teaspoon

17. Red pepper flakes ¼ teaspoon

18. Water 2 cups

19. Long-grain rice, uncooked 1 cup

20. Freshly squeezed lemon juice 1 tablespoon

21. Light brown sugar 1 tablespoon

22. Sriracha sauce, or to taste 1 teaspoon

How to cook deliciously - Cabbage Roll Soup for a Crowd

1 . Stage

Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.

2 . Stage

Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.

3 . Stage

Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.

4 . Stage

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

5 . Stage

Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.