UN-STUFFED CABBAGE ROLL SOUP FULL RECIPE

 It’s an ideal healthy weather meal. a large a pair of cup serving has but 250 calories, however, you’d ne’er guess that.

This instruction makes tons of soup. And, that’s a decent factor as a result of this soup makes nice leftovers. The hubs and that I had it for dinner one night, then created many lunches out of it.

As the rice sits it’ll keep riveting additional of the broth. So, the leftovers are thick sort of a stew. I loved it. But, if you like an agent soup consistency, you will need to feature a bit additional broth or spaghetti sauce to skinny it out a small amount.

Ingredients:

2 pounds ground beef 1 cup uncooked rice 3/4 cup finely chopped onion 2 celery ribs, finely diced (about 1/2 cup) 32 ounce box of beef broth 4 cups water 2 cans (14.5 ounces each) petite diced tomatoes, undrained 8 ounces tomato sauce

1 teaspoon salt  freshly ground black pepper vegetable oil 2-3 whole green cabbage leaves Directions:

Brown the beef; set aside. Drain off fat, if any. Place cooked beef in slow cooker. Add all remaining ingredients except for the tomato sauce. Stir well to mix thoroughly. Cook on low for 6-8 hours or high for 4 hours or until rice is tender. Add the undrained tomato sauce to the soup mixture in slow cooker; mix well. Cook for another 30 minutes, or until heated through.

CABBAGE LEAVES

Prepare cabbage leaves by blanching them in boiling water for 1 minute to make them soft enough to roll. Drain leaves and allow them to cool enough to handle.

TO ASSEMBLE

Lay a cabbage leaf on your work surface, vein side up. Spoon about 1/2 cup of the soup mixture into the center of the leaf. Fold the sides of the cabbage over the filling, then tuck in the bottom edge to enclose the filling securely. Roll up the cabbage tightly like a burrito to enclose all of the filling. Repeat with remaining ingredients.

PER SERVING

Serves 8. Each serving contains about 1/2 cup of filling and 2 ounces from the nutritional breakdown below: 250 calories, 10 grams total fat (4 grams saturated), 35 grams carbohydrate, 3 grams fiber, 28 grams protein, 5 milligrams cholesterol, 710 milligrams sodium.

When it comes to hearty, stick-to-your-ribs soups, this unstuffed cabbage roll soup recipe is sure to please. Filled with ground beef and rice, this soup is perfect for a cold winter day. And since it’s cooked in the slow cooker, you’ll have more time to spend with your family while this savory soup simmers.

INGREDIENTS:

2 lb. ground beef 1 cup uncooked rice 3/4 cup finely chopped onion 2 celery ribs, finely diced (about 1/2 cup) 32 oz. box beef broth 4 cups water 2 cans (14.5 oz. each) petite diced tomatoes, undrained 8 oz. tomato sauce 1 teaspoon salt  freshly ground black pepper vegetable oil 2-3 whole green cabbage leaves

DIRECTIONS:

Brown the beef; set aside. Drain off fat, if any. Place cooked beef in slow cooker. Add all remaining ingredients except for the tomato sauce. Stir well to mix thoroughly. Cook on low for 6-8 hours or high for 4 hours or until rice is tender. Add the undrained tomato sauce to the soup mixture in slow cooker; mix well. Cook for another 30 minutes, or until heated through.