Food & dining
    Next Score View the next score

    Recipe for cabbage soup with ground beef and rice

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

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