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Cabbage Roll Soup |
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 1 large yellow onion , chopped (1 3/4 cups)
- 2 large carrots , chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic , minced
- 2 (14.5 oz) cans low-sodium beef broth
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 2 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
Heat one Tbsp oil during a massive forged iron pot over medium-high heat. Add beef, season with salt and pepper and cook, stirring and breaking apart beef sometimes, till brunette. Transfer beef to a plate lined with paper towels whereas reserving two Tbsp of the rendered fat in pan (or drain off all fat and use two additional tbsp olive oil), set beef aside. Add onion and carrots to pan and saute one minute, then add cabbage and saute two minutes, then add garlic and saute one minute longer. Pour in beef stock, spaghetti sauce, tomatoes, refined sugar, Worcester sauce, paprika, oregano, thyme and bay leaves. come back beef to soup mixture. Season soup with salt and pepper to style and convey to a lightweight boil, then add rice, cowl pot and cut back heat and simmer till rice is well-done through, stirring sometimes, regarding twenty five minutes. Stir in up to one cup water or additional beef stock to skinny as desired (it can thicken because it rests and become virtually sort of a stew), then stir in juice and parsley. Serve warm.
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