Stuffed Cabbage Soup*

By srumbel

Love cabbage rolls but hate making them? Stuffed Cabbage Soup has the same ingredients as stuffed cabbage rolls – ground beef, rice, tomatoes, and cabbage – minus the extra time and effort to assemble them.
from chocolatemoosey.com

Ingredients

• 1/2 pound ground beef
• 1/2 cup chopped onion
• Salt
• 1 garlic clove, minced
• 1 (15 ounce) can diced tomatoes with juices
• 1 (8 ounce) can tomato sauce (roughly 3/4 cup)
• 2 cups beef broth or stock, room temperature (plus more for serving - see Note)
• 2 cups chopped green cabbage (roughly 1/2 pound)
• 1 large carrot, shredded
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 tray Veetee Dine-In Long Grain White Rice
• Chopped parsley, for garnish

Preparation

Step 1

Heat a Dutch oven or large pot until hot. Add the beef, onion, and a pinch of salt. Cook until the beef is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain off any excess grease.
Add the garlic and cook 60 seconds.
Stir in the tomatoes with juices, sauce, and broth/stock. Bring to a boil.
Once boiling, turn the heat down to simmer then stir in the cabbage, carrots, brown sugar, Worcestershire sauce, black pepper, and bay leaf. Simmer uncovered for 15-20 minutes or until the cabbage is cooked, stirring occasionally.
Remove the bay leaf and taste the soup. Depending on the broth, you may need to add up to 1 teaspoon salt.
Crumble the rice into the pot. Cook for 2-3 minutes or until softened.
Remove from the heat and serve garnished with parsley.

Yields 4 servings