Name: Cabbage Roll Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: About 4 quarts
Ingredients: 1 lb ground beef (85/15), or half beef and half pork (450 g); 1 tbsp neutral oil; 1 large onion, diced; 2 carrots, diced; 3 cloves garlic, minced; 1 tsp sweet paprika; 1 tsp dried marjoram; 2 tbsp tomato paste; 1 small head green cabbage (about 2 lb), chopped; 1 can (28 oz) crushed tomatoes; 6 cups beef or chicken broth; ⅔ cup long-grain white rice; 2 bay leaves; 1½ tsp kosher salt; 1 tbsp brown sugar; 1 tbsp cider vinegar; fresh dill and sour cream, to serve

Method

Brown the beef in the oil in a 7-quart (or larger) Dutch oven over medium-high heat, 6 to 8 minutes. Spoon off most of the fat.
Add the onion and carrots and cook 5 minutes. Stir in the garlic, paprika, marjoram and tomato paste for 2 minutes.
Add the cabbage and stir 3 to 4 minutes until it starts to wilt.
Add the tomatoes, broth, rice, bay leaves, salt and brown sugar. Cover and simmer 20 to 25 minutes.
Look forThe rice and cabbage are both tender.
Stir in the vinegar and season. Serve in mugs with dill and a spoon of sour cream.

Make ahead

Keeps 4 days and freezes 3 months. Cool it quickly in shallow containers. The rice keeps drinking broth, so add more when reheating, and bring it to a full simmer (165°F) before holding.

Holding

Slow cooker on warm up to 4 hours, at 140°F or above. Add broth as it thickens.

Allergens

Contains milk (sour cream). Always check labels on packaged ingredients.

Tavern Night

This dish's twist table (d6)

1–2	The classic stands. No twist. Cook it as written.
3	Herb swap. Swap dill for parsley and a pinch of caraway
4	Acid strike. Add a splash of sauerkraut juice
5	Plating challenge. Serve the sour cream and dill as a topping bar
6	Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies.

Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.