Hearty Mediterranean Cabbage Soup

Steps

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1. 1
   Heat a Dutch oven or large pot over medium-high heat. Add the ground beef, season lightly with salt and black pepper, and cook until browned. Transfer the cooked beef to a plate.
   ▶ ≈0:40
2. 2
   Add olive oil, bell pepper, onion, celery, and carrots to the pot. Cook over medium heat for 7–10 minutes until softened.
   ▶ ≈1:00
3. 3
   Add the grated garlic and cook until warmed through and fragrant.
   ▶ ≈1:13
4. 4
   Add the shredded cabbage, season with salt and black pepper, and toss for about 2–3 minutes.
   ▶ ≈1:21
5. 5
   Return the cooked beef to the pot. Add the rice, tomato sauce, bay leaf, crushed red pepper flakes, oregano, and salt.
   ▶ ≈1:27
6. 6
   Pour in the chicken stock and bring to a boil.
   ▶ ≈1:54
7. 7
   Reduce the heat to medium-low, loosely cover the pot, and simmer for about 25 minutes until the cabbage is tender, the rice is fully cooked, and the soup has thickened.
   ▶ ≈2:00
8. 8
   Finish with dried mint and fresh parsley. Optionally add dried dill to taste.
   ▶ ≈2:20
9. 9
   Taste and adjust seasoning as needed. Serve hot.
   ▶ ≈2:32