Cabbage Roll Soup
Ingredients
-
2
tablespoons
olive oil
-
1
pound
vegan beef
-
1
teaspoon
salt
-
3
carrots
sliced into rounds
-
2
cloves
garlic
-
½
cabbage
sliced (about 5 cups or 450 grams)
-
4
cups
vegetable broth
-
2
15-ounce cans
tomato sauce
-
1
15-ounce can
diced tomatoes
-
¾
tablespoon
brown sugar
-
2
teaspoons
dried oregano
-
½
teaspoon
pepper
-
2
bay leaves
bay leaves
-
⅔
cup
white rice
-
¼
cup
chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the onion until translucent.
- Add vegan beef, season with salt, and cook until browned, breaking it apart with a spoon.
- Add carrots, garlic, and cabbage and sauté until the cabbage wilts and the carrots soften.
- Stir in broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Taste and adjust seasoning with salt and pepper as needed, then serve warm garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
6 servings
Calories
353
Total fat
10g
Total carbohydrates
51g
Total protein
17g
Sodium
2256mg
Cholesterol
4mg
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