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Stuffed Cabbage Soup
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Ingredients:
| 2 Tablespoons canola oil |
| 1 1/2 pounds lean ground beef |
| 5 cups chopped green cabbage |
| 2 cups chopped yellow onion |
| 1 1/2 cups chopped carrots |
| 1 cup chopped celery |
| 2 Tablespoons light brown sugar |
| 1 teaspoon salt |
| 1/2 teaspoon ground pepper |
| 1/4 teaspoon cayenne pepper |
| 1 can (15 oz) tomato sauce |
| 4 cups chicken broth |
| 1/2 cup medium grain brown rice |
| 2 tablespoons fresh flat leaf parsley |
Directions:
- Heat oil in a large heavy pot over medium-high heat. Add ground beef, cook stirring often until meat is cooked through. Brown slightly 6 to 7 minutes.
- Add cabbage, onion, carrots, and celery. Cook, stirring often until onion is translucent, about 5 minutes. Add brown sugar, cayenne, salt and pepper to the mixture. Cook over medium heat, stirring constantly until spices are toasted.
- Stir in tomato sauce and chicken broth. Bring to a boil over medium high heat. Stir in the rice and reduce heat to low. Cover and cook until rice is tender, about 30-35 minutes.
- Add parsley on top before serving.
| Course: | Soup |
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