Cabbage Roll Soup - Awesome!
By
Donna Graffagnino
@StillWild
7
I heard about this recipe, and just had to try it. This is my first attempt and of course I added things to make it to my liking. I must say that it came out wonderful - I wouldn't change a thing. It makes a large pot full.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
-
3/4 lbground beef or breakfast sausage
-
1 Tbspcajun or creole seasoning
-
1 mediumonion, diced
-
2 pinchdried parsley
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2-3carrots, cut into half moons
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2 stalk(s)celery, sliced
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4 clovegarlic, minced
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1 can(s)(15 oz) diced fire roasted or regular tomatoes
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1 qthomemade beef stock or canned beef broth
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1/2cabbage head, core removed and coarsely chopped
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3/4 craw zatarain's or uncle ben's rice
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1 can(s)(10 oz) v-8 juice (optional)
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1 can(s)water (optional)
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·salt to taste
How to Make Cabbage Roll Soup - Awesome!
- In a heavy Dutch oven brown the sausage or beef with the Cajun seasoning mixed in well, drain off most of the fat then remove meat to a bowl.
- Cook the onion, carrots, celery and garlic until starting to soften, about 5 minutes, then add the tomatoes, broth, and cabbage. Once the cabbage is added and starts to wilt down add the meat.
- Cover and cook 15 minutes, taste for seasoning and adjust as needed. If there isn't enough liquid then add a little water, bring back to a low boil and add the rice. Cook another 15 minutes, stirring occasionally, until the rice is almost done and the cabbage is cooked to your liking.
- Remove lid and turn off heat. Rice will continue to cook. I like my soup to have a little more liquid so I added one can of V-8 at the end and 1 can of water to get to the consistency that I wanted.
- The rice will suck up a lot of the liquid and salt in the soup so taste and reseason with salt as needed.
