1 medium-sized head of cabbage (approximately 6-7 cups), cored and sliced thinly
½ cup rice white rice
1 tablespoon white wine vinegar (or apple cider vinegar)
¼ cups fresh Italian parsley, chopped – more as garnish
Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.
Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon,for 5-7 minutes.
Stir in garlic and cook for 30 seconds.
Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.
Pour in the stock and water. Stir in the cabbage and rice.
Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium low, and let it simmer for 25-30 minutes or until rice is fully cooked. Stir it a few times during the cooking process.
Right before serving, stir in the vinegar and parsley.
Serve immediately with crusty bread and, if preferred, with a dollop of Tzatziki sauce.
If you want to switch things up, you can substitute ground beef with ground turkey. While they taste slightly different, I like both versions.
In the recipe below, for the liquid, I used a mix of chicken stock with water. I personally prefer using some water instead of all chicken stock as I find it to be a little too heavy for our taste. However, if you prefer it that way, feel free to omit water and use all chicken stock.
I used a medium size green cabbage, which yielded 6-7 cups of sliced cabbage, but there are no rules here. If you have more cabbage, add in a little bit more liquid and vice versa.
It is traditional to add in a little bit of sugar into this soup to balance all the flavors. Most people use brown sugar. Since I no longer use refined sugars, I went with honey. But, either one would work.
This dish freezes well. If you have leftovers, feel free to put it in an airtight container and freeze it upto 2 months. A day before you want to serve, thaw it in the fridge overnight.