I say this a lot, but some things are worth repeating…
I love soups!
Seriously, I can’t get enough of them!
Been patiently waiting for cooler days so I can get back to cooking up a soup storm.
In the meantime, here is a recipe to get you thinking about the crisp, fall days that are surely around the corner.
If you like cabbage rolls you will love this soup.
If you don’t like cabbage rolls…you might still like this soup, it’s all in the presentation sometimes…
Hearty, filling and delicious…and quite easy too.
Make some today!
Cabbage Roll In a Bowl Soup
*recipe created by Mary Grace
1 tbsp olive oil
1 1/2 lbs lean ground beef
Salt and pepper to taste
1 large carrot, peeled, grated
1/2 of a white onion, grated
1/4-1/2 head of cabbage, depending on size, shredded
1 clove garlic, crushed
6 cups chicken, beef or vegetable broth
1/2 cup tomato puree/sauce
2 bay leaves
1/2 tsp each paprika, oregano, thyme
Salt and Pepper to taste
2 cups water
1 tbsp butter
1 cup rice
In a heavy, large pot heat oil on med-high heat, add ground beef, salt and pepper to taste, and cook until slightly browned, about 8 min.
Using a slotted spoon transfer meat to a plate lined with paper towel to absorb some of the grease. Set aside.
To the same pot with heat still on med-high, add onion and carrot and cook for 3-5 minutes, stirring often. (Add a bit more oil if no grease left from beef)
Add cabbage and garlic and continue to cook another 3 min, until softened.
Add broth, tomato sauce, bay leaves and spices and stir well bringing to a boil.
Lower heat to med-low, return beef to pot, stir and cover. Cook at least 30 minutes, but the longer the better for maximum flavour.
While soup is cooking make the rice: in a small pot bring water to a boil, add butter and rice, reduce heat to low, cover and cook 20 minutes. Set aside.
Taste and adjust salt and pepper if needed.
Ladle into bowls, add a few tablespoons of rice, stir and enjoy.
*leftovers freeze well for future lunches