Wednesday, November 30, 2016

Cabbage Roll Soup

Cabbage Roll Soup
We serve this up with a side of warm bread and a tossed salad for a quick weeknight meal! Like most soups and stews, the leftovers (should you be lucky enough to have any!) are amazing!
Serves: 8 servings

1 large onion
3 cloves garlic, minced
1 pound ground beef
1/2 pound lean ground pork
3/4 cup uncooked long grain rice
1 medium head cabbage, chopped, core removed
1 28oz. can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 1/2 cups V8 juice or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon worcestershire sauce
1 bay leaf
Salt and pepper to taste

In a large pot brown onion, garlic, pork and beef. Drain any fat.

Stir in chopped cabbage and cook until slightly softened, about 3 minutes.

Add all remaining ingredients and bring to a boil. Reduce heat to medium low until rice is fully cooked (25 to 30 minutes).

Remove bay leaf and serve.

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