Napa Cabbage Soup

  • 1-1/2 pounds ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons basil
  • 2 teaspoons smoked paprika
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup tomato sauce
  • 1/2 medium-size head cabbage, cut into thin slices
  • 2 cups instant rice, cooked


In a large soup pot, add ground meat and onion. Cook until no longer pink. If there is a lot of grease drain, if not move to the next step. Add in garlic to the meat and quickly saute for about 2 minutes until fragrant. Sprinkle in basil, paprika, salt, pepper, bay leaf, crushed tomatoes, tomato sauce and cabbage. Give a big stir and let soup simmer for about 20 minutes until the cabbage is soft. If the soup is too thick, add water or chicken stock to help thin the soup. Right before serving, add in instant cooked rice, stir and serve.

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