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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

CABBAGE ROLL SOUP Recipe

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This recipe for CABBAGE ROLL SOUP is from MORE OF PENNY'S PICKS, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 1/2 pounds ground beef
Salt and pepper
1 large onion, chopped
2 large carrots, chopped
5 cups packed, chopped cabbage
3 cloves garlic, minced
2 cans (14.5 ounces each) beef broth
3 cans (8 ounces each) tomato sauce
1 can (28 ounces) diced tomatoes
2 tablespoons packed brown sugar
1 tablespoon worcestershire sauce
1 1/2 teaspoons smoked paprika
1 teaspoon oregano
3/4 teaspoon thyme
2 bay leaves
3/4 cup dry long grain white rice
1 tablespoon fresh lemon juice
1/3 cup chopped fresh parsley
Directions:
Directions:
Heat olive oil in a dutch oven over medium high heat. Add beef. Season with salt and pepper, and cook until browned. Transfer beef to a plate lined with paper towels, while reserving 2 tablespoons of the rendered fat in pan.

Add onion and carrots to pan, and saute 1 minute. Add cabbage, and saute 2 minutes. Add garlic, and saute 1 minute longer. Pour in beef broth, tomato sauce, tomatoes, brown sugar, worcestershire, and spices. Return beef to pot.

Season soup with salt and pepper to taste, and bring to a light boil. Add rice, cover pot, reduce heat, and simmer until rice is cooked through (stirring occasionally), about 25 minutes.

Stir in up to 1 cup water or beef broth to thin as desired. Then stir in lemon juice and parsley.

 

 

 

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