Stuffed Cabbage Soup

Patti Jones

By
@patticake1057

Great for a cold day. I serve with nice warm biscuits or crusty rye bread.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

1 Hr 15 Min

Ingredients

1 lb
lean ground beef
3 can(s)
tomato soup, undiluted
1 can(s)
small can of chicken broth
1
small can stewed or chopped tomatoes with juice
2
envelopes of lipton or knorr dried vegetable soup mix
1 c
of cooked rice, minute rice or steam-able rice, see instructions below
1 pkg
shredded cabbage or cole slaw mix
1
small onion diced
fresh minced garlic, salt and pepper to taste

Directions Step-By-Step

1
In a large stock pot or dutch oven, brown ground meat with onion, minced garlic, salt and pepper. Drain the meat and return to large stock pot.
2
Add the tomato soup, broth, tomatoes, soup mix and the cabbage. On low heat, cook until the cabbage is tender, about 30 minutes, stirring so not to scorch.
3
In the last fifteen minutes of cooking, add the cooked rice. If using instant rice, add in the last half hour of cooking. I use the frozen steam in bag rice, small package. I steam as directed and add to the soup in the last fifteen minutes. I find this method the best. Add salt or pepper as needed. Continue to stir after rice is added. Enjoy!
4
This can also be prepared in a crock pot, adding the rice as directed above. I have sliced Hillshire Farms polska keilbasa and added to this as well. Very good!
5
NOTE: This soup with thicken due to the rice. Have broth on hand to add when reheating to thin the soup a bit. You can add more broth at the beginning of the cooking to extend the soup. If I add more broth, I add more tomatoes. You can add more broth, tomatoes, etc. to make a larger pot of soup. Soup is great in that way that you can add or change things around to your taste.

About this Recipe

Other Tag: Quick & Easy
Hashtags: #rice, #cabbage