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Unstuffed Cabbage Soup Recipe

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This recipe for Unstuffed Cabbage Soup, by , is from Charles 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!

Michael Charles


2 packages Rice (7 ounces each)
2 tablespoons olive oil
1 small onion
3-4 cloves garlic
2 pounds ground beef
1 teaspoon salt
dash pepper
2 cans cans diced tomatoes (14.5 ounces each)
1 can tomato paste (6 ounces)
3 tablespoons Worcestershire sauce
32 ounces chicken broth
1 head cabbage sliced into strips
extra chicken bone broth optional

Prepare rice (if using) by draining, soaking in water for 5 minutes, draining again, then boiling dry. Set aside.
In large stock pot (I used 12 quart), heat oil and saute onions and garlic unit tender.
Add ground beef to stock pot and season with salt and pepper. Cook until browned.
Stir in tomatoes, tomato past, Worcestershire sauce, and chicken broth. Bring to a simmer.
Add the cabbage and stir in. Cover and cook on medium low for about 30 minutes or until cabbage has softened.
Stir in prepared Miracle Rice if using. Add additional chicken broth, if desired. Simmer for another 5-10 minutes.




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