Cabbage Roll-Inspired Beef Soup
with Wild Rice Medley and Sour Cream
Craving something nostalgic and new? This hearty cabbage roll-inspired soup brings all the comforting flavours of the classic dish into a bowl. Ground beef, tender wild rice, and sweet mirepoix simmer together with tomatoes, garlic, and tender cabbage, creating a rich, slightly tangy broth. A generous dollop of dill-infused sour cream adds a creamy freshness, brightening up every spoonful with its herby notes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
¼ cup
Wild Rice Medley
226 g
Green Cabbage, shredded
113 g
Mirepoix
1 unit(s)
Crushed Tomatoes with Garlic and Onion
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
½ tbsp
Brown Sugar
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Soy, Egg, Fish, Sulphites, Crustaceans)
1 tbsp
Worcestershire Sauce
(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Wheat, Soy, Egg, Fish, Sulphites, Crustaceans, Gluten)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Soy)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, half the stock powder and 1 cup (1 3/4 cups) water.
- Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, in a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and mirepoix. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- While beef and veggies cook, cut cabbage into 1/2-inch pieces.
- Carefully drain and discard excess fat.
- Add cabbage and cook for 4-5 min, stirring occasionally, until softened. Season with salt and pepper.
- To the pot with veef, add Gravy Spice Blend, remaining stock powder, Worcestershire and half the brown sugar (use all for 4 servings).
- Cook for 1 min, stirring until coated..
- Add crushed tomatoes and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer.
- Once simmering, cook until veggies are tender and broth thickens slightly, 12-15 min. (TIP: Reduce heat to low and simmer for longer if you have extra time.)
- Meawhile, in a small bowl combine sour cream and Dill-Garlic Spice Blend.
- Add rice to the soup and stir to combine. Season with salt and pepper, if you like.
- Divide soup between bowls and top with dill sour cream.
