Everything you would find in a cabbage roll but in a soup, plus bonus – no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I’ve cooked the rice separately so that it doesn’t absorb the liquid, which is also better for leftovers.
This was awesome! I love stuffed cabbage but not all the work. This was every bit as good and made enough to share. Only thing I did different was a little more brown sugar as I like mine sweet and hot. Yummy!!!!
Hubby said it was awesome, i did forget the brown sugar and lemon wonder if he would have given it 5 stars if i had remembered.
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
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.