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 |
1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, salt, and black pepper. Cook, stirring often, for 8 minutes or until softened. Stir in the chopped cabbage, tomato paste, red pepper, and stock. Bring to a boil, lower the heat, and cover the pot. Simmer for 10 minutes.
2. Add the cabbage-roll pieces to the pot with any remaining tomato sauce. Simmer 10 minutes more. Add the lemon juice and taste for seasoning. Add more salt, pepper, or lemon juice, if you like. Ladle into bowls and sprinkle with parsley. Lisa Zwirn