UN-STUFFED CABBAGE ROLL SOUP RECIPE
Cabbage rolls. They’re pretty tasty. But, if you’ve ever tried to form them, then you recognize they’ll be quite tedious. They’re cabbage leaves full of a flavorsome beef and rice filling; smothered in a very sweet and sour spaghetti sauce, and baked till tender.
This recipe has all those flavors in straightforward kind|to create} a form. Soup!
This soup encompasses a wealthy, sweet, and sour tomato-based broth. It’s loaded with vegetables. And, it’s hearty from beef and rice.
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.
Unstuffed Cabbage Roll Soup Recipe
A Brief Summary of Unstuffed Cabbage Roll Soup Recipe
- 1 lb. extra lean ground beef I used 96% lean
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 5 cups chopped green cabbage about half of a medium sized head
- 4 cups 32 oz. low-sodium beef broth
- 3 cups tomato sauce (24 oz.)
- 1 cup shredded carrots
- 1/2 cup uncooked white or brown long grain rice
- 2 dried bay leaves
- 3 tbsp. packed brown sugar
- 1 tsp. salt
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. ground black pepper
- 1 1/2 tbsp. lemon juice
In a large soup pot, add the beef and place over medium-high heat. Break it apart with a wooden spoon. Add the onion. Cook about 8 minutes until the beef is brown, stirring occasionally.
Add the garlic. Stir and cook 1 minute.
Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.
Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice).
Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.