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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cabbage Roll Soup Recipe

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

Stephanie Higgins


2 tsp. olive oil
1 lb. lean ground beef
1 large yellow onion, diced finely
4 garlic cloves, minced
2 medium carrots, quartered and sliced
2 cups chopped cabbage
4 cup low-sodium beef stock
3 (8 oz.) cans tomato sauce
1/2 cup (uncooked) white rice
1 bay leaf
3 tbsp. light brown sugar
2 tbsp. freshly chopped parsley

In a large pot, brown ground beef, onions and garlic in olive oil and saute over medium-high heat.
Cook until the meat is no longer pink.
Add in carrots, cabbage, beef stock, tomato sauce, white rice, bay leaf, and brown sugar to the pot and add salt and pepper to taste.
Simmer for 25 minutes, or until rice is fully cooked.
Take out the bay leaf and serve with fresh parsley and cheese!




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