Stuffed Cabbage Soup
Ingredients
- 1 cup – long-grain rice
- 1 pound – beef, ground, 95% lean
- 1 teaspoon – sea salt
- 1/4 teaspoon – black pepper, ground
- 1 medium – onion
- 1 head – cabbage
- 2 tablespoon – butter, unsalted
- 14.5 ounce – diced tomatoes, canned
- 28 ounce – crushed tomatoes, canned
- 32 ounce – beef broth
Method
Step 1. Cook rice as directed on package; set aside when done.
Step 2. Heat dutch oven over medium heat. Add beef and season with salt and pepper. Cook for 6-8 minutes or until cooked through. Stir and break apart into crumbled.
Step 3. While beef cooks, dice the onion and chop cabbage into bite-size squares.
Step 4. Once beef is cooked and no longer pink, remove from pan.
Step 5. Add butter, onion, and cabbage to dutch oven. Cook for 3-4 minutes until slightly browned and cabbage is wilted, stirring occasionally.
Step 6. Add beef, diced tomatoes with juices, crushed tomatoes and beef broth to the pot. Simmer for 15 minutes.
Step 7. Add rice, stir and allow to heat through.
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Recipe Info
Tip: – To make a really good soup, you have to build flavours as you go. Veggies like onion, garlic, celery and carrots are the base of a lot of different kinds of soups. The reason being these veggies are known as aromatics and release flavour as they are cooked. Make sure they are cooked long enough to soften and release their flavours before moving on to the next step.
– Don’t over salt. A lot of soups call for broth or stock that have plenty of sodium – also canned beans, tomatoes or sauce and paste have a lot of salt. Wait to add most of your seasoning at the end, and then taste and adjust with salt and pepper.
– A medium sized cabbage yields about 6-7 cups of sliced cabbage. If you have more than that and want to use it, just make sure you add a bit more liquid to compensate.
– If you want to kick up the flavour a notch, add a splash (2-3 teaspoons) of apple cider vinegar.
– If you feel like the soup needs a little balance, you can squeeze just a tiny bit of honey into the soup.
– Don’t over salt. A lot of soups call for broth or stock that have plenty of sodium – also canned beans, tomatoes or sauce and paste have a lot of salt. Wait to add most of your seasoning at the end, and then taste and adjust with salt and pepper.
– A medium sized cabbage yields about 6-7 cups of sliced cabbage. If you have more than that and want to use it, just make sure you add a bit more liquid to compensate.
– If you want to kick up the flavour a notch, add a splash (2-3 teaspoons) of apple cider vinegar.
– If you feel like the soup needs a little balance, you can squeeze just a tiny bit of honey into the soup.