Cabbage Rolls were not a part of my childhood but I enjoyed them as an adult at Hungarian restaurants. I’ve never made cabbage rolls but I loved the idea of soup, my go-to meal in winter.
This is a simple and wonderful soup. The rice absorbs much of the broth, but you could easily add more broth or vegetable juice. Yummy!
CABBAGE ROLL SOUP
1 large onion diced
3 cloves garlic minced
1 pound lean ground beef
½ pound lean ground pork
¾ cup uncooked long grain rice
1 medium head cabbage chopped (core removed)
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 ½ cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste
In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.
If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.
Recipe from Spendwithpennies.com