Cabbage Roll Soup
This cabbage
roll soup has all the same flavors as classic baked cabbage rolls, but
with way less work! This unstuffed cabbage soup is hearty, filling and the
perfect choice for an easy dinner option.
CourseSoup
CuisineAmerican
Keywordcabbage
roll soup, cabbage soup
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings
Calories263kcal
AuthorDinner
at the Zoo
INGREDIENTS
- 2 teaspoons olive oil
- salt and pepper to taste
- 1 pound ground beef I use 90% lean
- 1 onion finely diced
- 2 teaspoons minced garlic
- 4 cups coarsely chopped green cabbage
- 2 carrots peeled, quartered and sliced
- 4 cups beef broth
- 3 8 ounce
cans tomato sauce
- 1/2 cup uncooked long grain rice
- 1 bay
leaf
- 3 tablespoons brown sugar
- 2 tablespoons parsley
INSTRUCTIONS
1.
Heat the olive oil in a large pot over
medium high heat. Add the ground beef and season with salt and pepper to taste.
- Cook, breaking up the meat with a
spatula, until beef is browned, approximately 4-5 minutes. Add the onion
and garlic cook for 2-3 minutes.
- Add the cabbage, carrots, beef broth,
tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt
and pepper to taste.
- Bring to a simmer and cook for 25
minutes or until rice is tender. Remove bay leaf and discard.
- Sprinkle with parsley and serve.
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