Ingredients: |
Ingredients: 1 lb. extra lean ground beef (I used 96% lean)
1 medium yellow onion, chopped
3 garlic cloves, minced
5 cups chopped green cabbage (about half of a medium sized head)
4 cups (32 oz.) low-sodium beef broth
3 cups (24 oz.) tomato sauce
1 cup shredded carrots
1/2 cup uncooked (white or brown) long grain rice
2 dried bay leaves
3 tbsp. packed brown sugar
1 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. ground black pepper
Sour cream garnish
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Directions: |
Directions:1. In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally.
2. Add the garlic. Stir and cook 1 minute.
3. Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.
4. Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice).
5. Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.
6. Serve with dollop of sour cream.
For the true Hungarian version just prepare cabbage leaves (slice off excess from stem), mix onion, beef, pork, seasonings, tomato sauce, and an egg. Place some in the leaf, roll it up and stuff ends with your fingers. Place excess some excess cabbage leaves in cooking pot/pan; add stuffed cabbages; cover with sauerkraut (rinsed well) and large can cut tomatoes. Cook or bake for about an hour. Let rest for flavors to really soak together. |
Personal
Notes: |
Personal
Notes: This soup has a rich, sweet, and tangy tomato based broth. It’s loaded with vegetables. And, it’s hearty from beef and rice.. A huge 2 cup serving has less than 250 calories, but you’d never guess that.
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This recipe for STUFFED CABBAGE & SOUP,TÖLTÖTT KÁPOSZTA is from