Cabbage Roll Soup
Servings: 6
Total Time: 45 minutes
Ingredients
1 pound ground beef
1 yellow onion, finely chopped
1 medium head green cabbage, cored and roughly chopped
3 cloves of garlic, minced
4 cups chicken stock
14-ounce can crushed tomatoes
1 tsp crushed red pepper flakes
salt & pepper
1/2 cup uncooked long grain white rice
Directions
1. Add the ground beef and onion to a dutch oven over medium heat. Cook the beef, breaking it up as it cooks, until browned, about 8 minutes.
2. Stir in the cabbage and garlic. Cook, stirring occasionally, until cabbage softens, about 7 minutes.
3. Add the chicken stock, tomatoes, crushed red pepper, 1 tsp salt, and 1/4 tsp pepper. Stir to combine and bring to a boil over medium-high heat.
4. Stir in the rice and reduce heat to medium-low. Place a lid on the dutch oven and simmer soup, stirring occasionally, until the rice is cooked, about 25 minutes. Season with salt & pepper to taste.
2. Stir in the cabbage and garlic. Cook, stirring occasionally, until cabbage softens, about 7 minutes.
3. Add the chicken stock, tomatoes, crushed red pepper, 1 tsp salt, and 1/4 tsp pepper. Stir to combine and bring to a boil over medium-high heat.
4. Stir in the rice and reduce heat to medium-low. Place a lid on the dutch oven and simmer soup, stirring occasionally, until the rice is cooked, about 25 minutes. Season with salt & pepper to taste.
