Serves 4
| 1 | tablespoon olive oil |
| 2 | medium carrots, chopped |
| 1 | medium onion, chopped |
| Salt and black pepper, to taste | |
| Remaining cabbage head, chopped (to make 2 cups) | |
| 2 | tablespoons tomato paste |
| ⅛ | teaspoon crushed red pepper |
| 8 | cups chicken stock |
| 4 | stuffed cabbage rolls with beef and rice, cut into bite-size pieces |
| Juice of ½ lemon, or more to taste | |
| 3 | tablespoons chopped fresh parsley |
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