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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

STUFFED CABBAGE SOUP Recipe

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This recipe for STUFFED CABBAGE SOUP is from Mark's 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 POUND LEAN GROUND BEEF
1 TEASPOON SALT
1/2 TEASPOON PEPPER
4 TABLESPOONS BUTTER
1 YELLOW ONION, CHOPPED
1 HEAD OF CABBAGE, ROUGHLY CHOPPED
1 (14-OUNCE) TOMATOES DICED
1 (14-OUNCE) TOMATOES CRUSHED
3 CUPS LOW SODIUM BEEF BROTH
3 CUPS RICE, COOKED
Directions:
Directions:
1. IN A LARGE DUTCH OVEN OVER MEDIUM HEAT ON THE STOVE TOP, ADD
THE GROUND BEEF, SALT, AND PEPPER.
2. THOROUGHLY BROWN THE BEEF, THEN REMOVE IT FROM THE POT USING A
SLOTTED SPOON.
3. ADD THE BUTTER, ONION, AND CABBAGE, COOK UNTIL THE ONIONS
START TO CARAMELIZE, FOR ABOUT 5 MINUTES.
4. ADD IN THE DICED AND CRUSHED TOMATOES, BEEF BROTH, AND COOK
BEEF.
5. REDUCE THE HEAT TO LOW AND LET THE SOUP SIMMER FOR 15 MINUTES.
6. STIR IN THE RICE AND COOK TILL ALL HOT.
7. SERVE IMMEDIATELY.

 

 

 

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