Hearty Cabbage Roll Soup Food

CABBAGE ROLL SOUP

Steps:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pot.
• Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes longer.
• Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
• Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
• Stir in more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.

HEARTY CABBAGE SOUP RECIPE

Steps:

• Combine ingredients in Dutch oven.
• Bring to boil on high heat; simmer on medium-low 30 min. or until vegetables are tender, stirring occasionally.

CABBAGE ROLL SOUP

Steps:

• Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.

HEARTY CABBAGE SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer. , Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese., Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.