This soup is a meal in itself, but it really shines when you give it a few simple companions. I like to serve it with thick slices of buttered crusty bread or a pan of warm cornbread to soak up every last bit of the tomato broth. A simple side salad—just lettuce, onion, and a drizzle of vinegar and oil—adds a nice crisp bite alongside all that hearty goodness. If you’re feeding a bigger crowd, a plate of sliced cheese and pickles on the table feels wonderfully old-fashioned and stretches the meal a bit further. And for a true Midwestern touch, a dollop of sour cream on top of each bowl, with a sprinkle of fresh parsley, makes it feel just a little special without any extra fuss.
Ingredients
1 lb ground beef (80–90% lean)
1 small onion, diced
3 cloves garlic, minced (or 1 teaspoon garlic powder)
4 cups chopped green cabbage (about 1/2 of a medium head)
1 medium carrot, peeled and diced (optional, for a touch of sweetness)
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
4 cups beef broth (or enough to cover ingredients in slow cooker)
1/2 cup uncooked white rice (long-grain or medium-grain)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika (sweet or smoked)
1–1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1–2 teaspoons brown sugar (optional, to mellow the tomatoes)
1 bay leaf
Chopped fresh parsley, for serving (optional)
Sour cream, for serving (optional)
Directions
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