Cabbage Roll Soup

Cabbage Roll Soup

It is good.


2 teaspoons olive oil

salt and pepper to taste

1 pound lean ground beef

1 onion, finely diced

3 garlic cloves, minced

4 cups coarsely chopped green cabbage

2 carrots peeled, quartered and sliced

4 cups beef broth

1 large can crushed tomatoes, or whole tomatoes crushed by hand

1/2 cup uncooked long grain rice

2 bay leaves

3 tablespoons brown sugar

2 tablespoons parsley


In a large pot, cook beef and onion until meat is brown. Add garlic, cook additional 2 minutes.

Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.

Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender, 25 minutes.

Remove the bay leaves before serving.

Serve with a good favorite bread or dinner rolls. Enjoy.

I had homemade stewed tomatoes from my daughter still in my freezer

It’s almost gone …

personally…from now on when I want “Cabbage Roll Soup” I’ll make albondigas (meatballs; minus the mint) with rice in the meatballs instead of all through soup. this is good; if you don’t feel like making albondigas.

I almost added gochujang. But I’ll do that the next time I have some kimchi.

It does look delicious.

For this I did use self control and stuck with flavors of original idea.