Stuffed Cabbage Soup

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 tablespoon olive oil (not extra virgin)
• 1 lb ground beef (lean)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 small yellow onion (finely diced)
• 3 cloves garlic (minced)
• ½ small head green cabbage (diced, about 4 cups)
• 1 14 ounce can chopped tomatoes
• 1 15 ounce can can tomato sauce or italian passata
• 6 cups beef broth
• 1 tablespoon worcestershire sauce
• 1 teaspoon italian seasoning
• 1 teaspoon paprika
• 1 bay leaf
• ½ cup uncooked rice (I used white long grain rice - or 1 ½ cooked rice of choice)

Method

1. In a large Dutch oven, heat olive oil, add the ground beef, season with salt and pepper and cook stirring it and breaking it apart with a wooden spoon until no longer pink. Drain fat if needed.
2. Add the onion, and cook for three minutes, or until softened.
3. Add the garlic and cook for 30 seconds.
4. Pour in the canned tomatoes, tomato sauce, and beef broth. Scrape up any bits stuck to the bottom of the pot with a wooden spoon.
5. Then add the chopped cabbage, Worcestershire Sauce, Italian seasoning, paprika, and bay leaf to the pot. Stir and bring to a simmer. Add the uncooked white rice.
6. Cover and simmer for 20 minutes, or until the rice is tender and the cabbage is cooked to your liking. Remove the bay leaf.
7. Serve immediately, garnished with fresh parsley if desired.