Stuffed Cabbage Soup
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- 1 lb
- lean ground beef
- 3 can(s)
- tomato soup, undiluted
- 1 can(s)
- small can of chicken broth
- small can stewed or chopped tomatoes with juice
- 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
- small onion diced
- fresh minced garlic, salt and pepper to taste
1In 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.
2Add 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.
3In 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!
4This 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!
5NOTE: 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.