Ingredients
The following ingredients have 4 Servings
- 1 pound lean ground beef ((or try with ground turkey or ground pork sausage))
- 1/2 teaspoon kosher salt (plus additional to taste)
- 1/4 teaspoon ground black pepper (plus additional to taste)
- 4 medium carrots (peeled and cut into 1/4 to 1/2-inch dice)
- 2 medium parsnips (peeled and cut into 1/4 to 1/2-inch dice)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced (about 1 tablespoon))
- 4 cups low sodium beef broth
- 24 ounces tomato sauce
- 1/2 cup uncooked long-grain brown rice* ((see recipe notes below))
- 2 bay leaves
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce ((check your label to ensure it's a gluten-free brand))
- 4 springs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano leaves
- Pinch crushed red pepper
- 5 cups green cabbage (chopped (about half of a small head))
- 1 tablespoon sherry vinegar or 1/2 tablespoon red wine vinegar
Instruction
- Heat a Dutch oven or similar large soup pot over medium-high. Add the beef, salt, and pepper. With a wooden spoon or sturdy plastic spoon or spatula, break apart the meat into pieces.
- Once the meat is broken up, add the carrots, parsnips, and onions. Continue cooking, stirring occasionally, until the meat is browned and the vegetables begin to soften. Add the garlic and cook for 1 additional minute, until very fragrant.
- Add the beef broth, tomato sauce, rice, bay leaves, maple syrup, Worcestershire, thyme, oregano, and red pepper flakes.
- Bring to a boil. Then, reduce the heat to simmer for 20 minutes. Add the cabbage.
- Continue simmering until the cabbage and rice are tender, about 25 to 35 minutes more. Check and stir periodically.
- Remove the pot from the heat. Fish out and discard the bay leaves and thyme stems. Stir in the vinegar. Cover and let the soup rest for 5 to 10 minutes to allow the flavors to marry and the soup to thicken a bit further, then taste and adjust the seasoning as desired. Enjoy hot.
