Cabbage Roll Soup

By srumbel

This is another fast and simple way to serve up delicious comfort food which I adapted from my favorite cabbage roll recipe! Just brown your meat, throw everything in the pot and let simmer (slow cooker recipe coming soon!)! The result is a rich and hearty soup loaded with cabbage, meat & rice; perfect for a winter or fall evening! This soup comes out very thick, almost stew-like, if you prefer a more soupy consistency, you can add more broth.

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!
from spendwithpennies.com

Ingredients

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb lean ground beef
• 1/2 lb lean ground pork
• 3/4 cup uncooked long grain rice
• 1 medium head cabbage, chopped (core removed)
• 3 tablespoons flour
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 1/2 cups V8 or other vegetable juice
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• salt and pepper, to taste

Preparation

Step 1

In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes). Sprinkle flour into cabbage mixture and cook an additional 2 minutes.
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.

Notes
If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.