Directions 9 steps | 50 Minutes
In a large Dutch oven or a heavy-bottomed pot, heat the avocado or olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 4-5 minutes.
Stir in the diced onion and grated carrot. Cook until the carrot and onions are tender, about 3-4 minutes.
Add the garlic and cook until fragrant, less than 1 minute.
Add the tomato paste and cook until toasted, about 2-3 minutes.
Stir in the crushed and diced tomatoes, scraping up any browned bits on the bottom of the pot.
Stir in thyme, paprika and Worcestershire sauce.
Stir in the green cabbage, chicken stock and rice. Bring the soup to a boil. Lower the heat to medium-low and bring the soup to a simmer. Cover the pot and simmer, stirring occasionally, for 20-30 minutes or until the cabbage is tender and the rice is fully cooked. Season with salt and pepper to taste.
While the stuffed cabbage soup is simmering, make the garlicky yogurt sauce. In a small bowl, combine the Greek yogurt, grated garlic, lemon juice, extra-virgin olive oil, black pepper and finely chopped dill. Stir until well combined.
Ladle into soup bowls, top with a dollop of the garlicky yogurt sauce and garnish with fresh parsley. Enjoy!
- Ground beef can be easily substituted with ground chicken, turkey, Italian turkey sausage or Italian chicken sausage.
- Low sodium chicken broth can be substituted with low sodium beef or low sodium vegetable broth.