Cabbage Roll Soup
This cabbage roll soup has all of the equal flavors as conventional baked cabbage rolls, but with way less work! This unstuffed cabbage soup is hearty, filling and the appropriate preference for an clean dinner option.
If you love cabbage rolls, however don’t love all the paintings worried, this brief cooking cabbage soup is for you!
Baked cabbage rolls are one of these nostalgic dishes that my grandma used to make. Whilst i love the flavors, I don’t love all of the work worried. Among boiling the cabbage, making the filling, wrapping everything up after which the bake time, it is able to develop into an all day affair! This cabbage roll soup has all the identical flavors because the traditional dish, but with a fragment of the prep time.
INGREDIENTS :
- salt and pepper to taste
- 1 pound ground beef I use 90% lean
- 2 teaspoons olive oil
- 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 :
- 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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