Ingredients
0.5 tbsp unsalted butter
1 cup Vidalia onion, finely chopped
3 cloves garlic, minced
Salt and black pepper to taste
1 tbsp smoked paprika
0.5 tsp red pepper flakes
1 tsp dried oregano
1 lb ground veal
28 oz crushed tomatoes
1 tsp sugar
2.5 cups beef stock
0.5 head green cabbage, roughly chopped
4-5 dashes non-alcoholic Worcestershire sauce
3 cups cooked white rice
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the chopped Vidalia onions and minced garlic, sautéing for two minutes until fragrant.
Add the ground veal and cook until browned, breaking it up with a spoon.
Season with salt, pepper, smoked paprika, red pepper flakes, and oregano.
Pour in the crushed tomatoes, beef stock, sugar, and non-alcoholic Worcestershire sauce; stir to combine.
Add the chopped cabbage and simmer for 25-30 minutes until the cabbage is tender.
Stir in the cooked rice just before serving to heat through.
Notes
If you cannot find ground veal, lean ground beef is an excellent substitute. Ensure the Worcestershire sauce used is verified non-alcoholic or use a halal-certified alternative. The soup freezes well for up to three months.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Halal-friendly