Deconstructed Cabbage Roll Soup
Prep Time:
15 minutes
Cook Time:
35-45 minutes
Serves:
4–6
Preparation
Sweat aromatics: Heat olive oil over medium heat. Add chopped onion and cook until softened and fragrant.
Brown the meat: Add ground pork. Season with Italian seasoning, fennel, lovage, sea salt, and black pepper. Brown evenly.
Add garlic: Stir in chopped garlic. Slide meat to one side of the pot, leaving the juices on the other side.
Steam Brussels sprouts: Place halved sprouts face down in the pan to gently steam in the meat juices.
Combine tomato & rice: Stir in tomato paste, diced tomatoes, and rice. Mix thoroughly.
Simmer: Pour in broth. Simmer 20 minutes (or until Brussels sprouts are tender and rice is cooked).
Garnish & serve: Sprinkle Parmigiana Regina and fresh parsley over each bowl.
Pro Tip: Cooked slowly, the flavors meld beautifully. This is a soup where it can cook beyond 20 minutes, the longer the better. Can be made ahead; reheat gently before serving.
About The Recipe
Hearty Deconstructed Cabbage Roll Soup recipe with ground pork, Brussels sprouts, tomato, and rice. Comfort food made simple. Perfect for cozy dinners, meal prep, or weeknight meals.
Ingredients
2 tablespoons olive oil
1 ½ tablespoons Italian seasoning blend
1 teaspoon crushed fennel
1 teaspoon lovage seed (or dried celery powder)
1 cup diced tomatoes
⅓ cup tomato paste
⅓ cup white rice
2 teaspoons coarse sea salt
1 medium onion, finely chopped
6 garlic cloves, chopped
1 pound Brussels sprouts, halved
6 cups broth (chicken or vegetable)
16 oz spicy ground pork (or non-spicy alternative)
1 teaspoon cracked black pepper
Garnish:
Parmigiana Regina
Fresh parsley