SERIOUSLY, I Could Eat This Ground Beef & Cabbage All Winter 🍲❄️

I'm starting by heating two tablespoons of olive oil over medium-high heat. Hello everyone, welcome back to Pure Delicious. I hope you're having a great day. Add one pound or about 450 grams of ground beef. I'm using 90% lean for a nice balance of flavor without too much grease. Season it with salt and pepper. Cook, breaking it up until well-browned and slightly caramelized, about six to seven minutes. Don't rush this step. The browned bits add flavor. For this recipe, you'll need about four heaping cups of coarsely chopped green cabbage. Cabbage is a winter powerhouse. It boosts immunity, supports digestion, and fights inflammation. Perfect for warming meals during chilly days. Grab one yellow onion and dice it finely. Today we're making an upgraded cabbage roll soup that's hearty and full of deep, comforting flavors. If you love cabbage rolls but hate all the rolling, this version gives you all that flavor or even better in one pot. Now toss in the diced onions. Next, mince a few cloves of garlic. You'll need about two teaspoons. I'm always curious to know, where are you watching from? And what's the weather like in October where you are? Is it cozy sweater weather or still summer hot? Let me know in the comments. Add the minced garlic to the pot and cook everything together for about three minutes, just until it's fragrant and the flavors start to bloom. Take two carrots and cut them into quarters. That should give you around one and a half cups. I love using fresh seasonal vegetables like cabbage and carrots. Right now they're at their peak, full of flavor and budget friendly. Add in a spoonful of tomato paste. Cook it for about a minute to caramelize and deepen the flavor. Little steps like browning the beef or giving the tomato paste a minute to caramelize might seem small, but they make a big difference. Caramelizing the tomato paste brings out sweetness, umami, and depth. Time to add a tablespoon of Worcestershire sauce and a teaspoon of soy sauce, a little secret flavor booster that adds depth without making it taste Asian. Scrape up those browned bits on the bottom if you're not using a nonstick pan like me. They're full of umami and add so much flavor. Sprinkle in a teaspoon of smoked paprika and a teaspoon of dried thyme. I'm using three leveled tablespoons of cane sugar because that's what I have in my pantry. But if you have brown sugar, go for it. It adds a richer, more complex flavor. Now toss in the chopped cabbage and carrots. Pour in 24 ounces, that's three eight ounces cans of tomato sauce. My homemade version is a little thicker than store-bought. Then pour in four cups of beef broth. This soup is on the thicker side, but add an extra cup of broth if you like it more soupy. Add half a cup of rinsed long grain rice to the pot. I'm using long grain rice because it stays separate and fluffy in the soup, unlike short grain, which can get sticky and clumped together. If you've got leftovers, this soup freezes really well. Let it cool completely, then ladle into freezer containers or bags, leaving a bit of space for expansion. It'll keep perfectly for up to three months. Tuck in a bay leaf and season with salt and pepper to taste. When you're ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove. If it's too thick, add a splash of broth or water. It'll taste even better the next day. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 25 to 30 minutes until the rice is tender and the soup has thickened slightly, stirring occasionally. I'm mincing some parsley. You can also mince a bit of fresh dill to add that classic cabbage roll flavor. This recipe makes around six hearty servings, or closer to eight if you're pairing it with some crusty bread on the side. Now take out the bay leaf. Now sprinkle in the minced parsley. Finish with a splash of lime juice. It adds a fresh, zesty kick that really wakes up the flavors. If you've been watching so far, a like or share would be amazing. Thank you. And don't forget to subscribe and hit the bell to stay close. I love having you here. Trust me, this isn't your average cabbage soup. Smoky, hearty, and full of deep flavor in every spoonful. It's perfect with a dollop of Greek yogurt or sour cream. From my kitchen to yours, I'm sending you so much love. Enjoy and take care.