Name: Stuffed Cabbage Soup
Total time: 45 min
Yield: Serves 6
Ingredients: 1 pound 85 percent lean ground beef; 1 onion, chopped fine; 2 carrots, peeled and chopped fine; 1¾ teaspoons table salt, divided; 1 (6-ounce) can tomato paste; 3 garlic cloves, minced; 2 teaspoons pumpkin pie spice; ½ head green cabbage, halved, cored, and sliced thin (6 cups); 8 cups chicken broth; ¾ cup long-grain white rice; ⅓ cup raisins; 1 tablespoon red wine vinegar; 1 tablespoon packed brown sugar; ¼ cup sour cream; 2 tablespoons chopped fresh dill

Why This Recipe Works

This dish brings all the comforting flavors and textures of stuffed cabbage to a hearty weeknight soup. We browned ground beef with carrots and onions and then stirred in an entire can of tomato paste, cooking it until it darkened andcaramelized for a fruity but savory base. Instead of a slew of different spices, we reached for pumpkin pie spice. We cooked shredded cabbage just until it began to wilt, then stirred in broth, rice, and raisins. Finally, red wine vinegar and brown sugar provided the dish’s signature sweet and sour flavors.

Before You Begin

Serve with crusty bread.

Instructions

Cook 1 pound ground beef, 1 finely chopped onion, 2 peeled and finely chopped carrots, and 1 teaspoon table salt in Dutch oven over medium-high heat, breaking up beef with spoon, until moisture evaporates and beef begins to fry, 8 to 10 minutes. Stir in 1 can tomato paste, 3 minced garlic cloves, and 2 teaspoons pumpkin pie spice and cook over medium heat until fragrant and tomato paste is slightly darkened in color, 2 to 4 minutes. Stir in 6 cups thinly sliced green cabbage and cook until wilted, about 3 minutes.

Stir in 8 cups chicken broth, ¾ cup long-grain white rice, and ⅓ cup raisins. Increase heat to high and bring to boil, scraping up any browned bits. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes.

Stir in 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, and remaining ¾ teaspoon salt. Season with salt and pepper to taste. Serve, dividing ¼ cup sour cream and 2 tablespoons chopped dill evenly across bowls.