Cabbage Roll Soup

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Yield: 6-8 servings Ingredients 1 medium onion, diced (about 2 ½ cups) 2 cloves garlic, finely chopped 454 grams green cabbage (about ½ medium head), cored & chopped into 1” pieces 2 medium carrots, peeled and diced 1 tablespoon olive oil 454 grams lean ground beef 1 ½ teaspoons paprika Sea salt Freshly ground pepper 1 litre beef broth 400 ml canned diced tomatoes 1 cup tomato sauce 1 cup water 2 tablespoons packed brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon apple cider vinegar 1 bay leaf ½ cup uncooked long-grain white rice 2 tablespoons chopped fresh parsley (optional) Directions: In large pot or Dutch oven, heat oil over medium-high heat until shimmering. Add onion, garlic, ground beef, paprika, 1 teaspoon salt and ¼ teaspoon pepper, and cook, breaking up meat into small pieces with wooden spoon, until beef is cooked and onion is softened, about 10 minutes. Pour in beef broth and scrape up any browned bits from bottom of pan with wooden spoon. Add diced tomatoes & their juices, tomato sauce, 1 cup water, brown sugar, Worcestershire sauce, vinegar and bay leaf. Stir to combine and bring to boil over high heat. Add cabbage, carrots and rice. Reduce heat to simmer, and cook uncovered, stirring occasionally, until rice and cabbage are tender, about 30 minutes. Discard bay leaf and stir in chopped parsley. Season to taste with more salt and pepper, if necessary. Recipe adapted from www.thekitchn.com Notes: Chef Jess used a 900ml tetrapak of beef broth, 1- 540ml can stewed tomatoes and 1 cup tomato passata when creating her version.