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Cabbage Roll Soup Recipe

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This recipe for Cabbage Roll Soup, by , is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cynthia Stahly

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef (I used all beef)
lb lean ground pork
cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth(I used chicken broth)
1 cups V8 or other vegetable juice
1 large kale leaf shredded in strips for color
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper, to taste

Directions:
Directions:
In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.

Personal Notes:
Personal Notes:
Sherrie Walter inspired!

 

 

 

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