Cabbage Roll Soup Recipes

This cabbage roll soup has all a similar flavors as classic baked cabbage rolls, however with means less work! This unstuffed cabbage soup is hearty, filling and also the excellent selection for a straightforward dinner choice.

If you like cabbage rolls, however don’t love all the work concerned, this fast change of state cabbage soup is for you!

Cabbage Roll Soup Recipes
Cabbage Roll Soup Recipes

Baked cabbage rolls ar one in every of those unhappy dishes that my granny accustomed create. whereas i really like the flavors, I don’t love all the work concerned. Between boiling the cabbage, creating the filling, wrapping everything up then the bake time, it will develop into associate degree all day affair! This cabbage roll soup has all a similar flavors because the classic dish, however with a fraction of the school assignment time.

There is such a lot occurring here, between the meat, veggies and rice, that it’s extremely a whole meal in one pot. I do usually serve this cabbage roll soup with a facet of crusty bread or a tossed salad, simply to spherical out the meal. Even my youngsters love this one, they didn’t even mind the cabbage items that usually they could not eat.

Cabbage Roll Soup Recipes

INGREDIENTS:

  • 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

INSTRUCTIONS:

  1. Heat the olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper to taste.
  2. 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.
  3. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
  4. Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.
  5. Sprinkle with parsley and serve.

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