Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 head of cabbage, chopped
- 1 cup mushrooms, optional, chopped
- 4 cups vegetable broth
- 1 (14 ounces) can diced tomatoes, with juice
- 1 (8 ounces) can tomato sauce
- 1/2 cup uncooked brown rice or quinoa
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Sour cream or vegan sour cream, optional, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
- Add cabbage and mushrooms; cook until slightly softened.
- Pour in vegetable broth, diced tomatoes, tomato sauce, rice or quinoa, thyme, and oregano. Bring to a boil, then simmer covered until rice is cooked.
- Season with salt and pepper. Serve garnished with parsley and a dollop of sour cream.
Notes:
-
- For a gluten-free version, ensure all ingredients are certified gluten-free.
- Can be made in a slow cooker; adjust cooking time accordingly.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: ~200 (varies by ingredients)
- Sugar: 5g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Protein: 6g
- Cholesterol: 0mg
