UNSTUFFED CABBAGE ROLL SOUP
all the great flavors of traditional cabbage rolls, without all the fuss.
MY CHANGES ARE IN ALL CAPS - WHICH I MADE ON THE FIRST TRY AND LIKE IT JUST FINE WITH MY CHANGES.
PROBABLY WON'T EVEN TRY THE ORIGINAL RECIPE - I WAS MISSING A LOT OF THE INGREDIENTS - BUT WANTED TO TRY A SLIGHTLY EASIER VERSION
Ingredients
• 1 lb. extra lean ground beef I used 96% lean - OR NOT LEAN AND ADD 1/3 LB GROUND PORK
• 1 medium yellow onion chopped
• 3 garlic cloves minced
• 5 cups chopped green cabbage about half of a medium sized head
• 4 cups 32 oz. low-sodium beef broth - OPTIONAL - I DIDN'T HAVE ANY SO JUST USED WATER AND IT WAS FINE
I ONLY USED ENOUGH WATER TO NEARLY COVER THE CABBAGE
• 3 cups tomato sauce (24 oz.) LARGE CAN FIRE ROASTED TOMATOES
• 1 cup shredded carrots - OPTIONAL - I DID NOT USE THEM
• 1/2 cup uncooked white or brown long grain rice - OPTIONAL - BUT IT WOULD BE GOOD - IF YOU LIKE RICE
• 2 dried bay leaves
• 3 tbsp. packed brown sugar --ONLY 1 TBSP
• 1 tsp. salt
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. ground black pepper
• 1 1/2 tbsp. lemon juice - ESSENTIAL
I ADDED A FEW SHAKES OF WORCESTERSHIRE SAUCE
Instructions
1. In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally.
2. Add the garlic. Stir and cook 1 minute.
3. Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.
4. Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice).
5. Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.
