Unstuffed Cabbage Roll Soup Recipe
'Unstuffed' Cabbage Roll Soup
Submitted By: Taz
Ingredients:
1 lb Lean Ground Beef
½ lb Lean Ground Pork
1 medium Cabbage - cored and chopped
1 Can (28 oz) Diced Tomatoes
1½ Cups Vegetable Juice (V8 or other)
4 Cups Beef Broth
3 cloves Fresh Garlic - minced
1 Large Onion - diced
1 Large Carrot - peeled and large grated
¾ cup Long Grain Rice
2 Tbs Tomato Paste
1 Tbs Worcestershire Sauce
1 tsp White Wine Vinegar
1 tsp Paprika
1 tsp Thyme
1 Bay Leaf
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
½ Cup Cremini Mushrooms (AKA Baby Bella or Baby Portobello) - small chopped
Preparation:
Stove Top:
- Place a large pot over medium-high heat - Add onion, carrot, garlic, beef, and pork - Sauté until meats are browned - Drain off any excess fat
- Add cabbage and thoroughly combine - Allow to cook until slightly softened (apx 3 minutes)
- Add all remaining ingredients - Bring to a boil
- Reduce heat to a simmer - Cover and allow to simmer until rice is fully cooked (about 25-30 minutes)
- Remove bay leaf - adjust seasoning -Serve hot
Slow Cooker:
- Place a large pot or skillet over medium-high heat - Add onion, carrot, garlic, beef, and pork - Sauté until meats are browned - Drain off any excess fat
- Transfer to a large slow cooker (Crockpot®) and add the remaining ingredients (excluding the rice) - Thoroughly combine
- Cook on low for 8-10 hours or on high for 4-5 hours until all of the vegetables are tender
- Cook rice to manufacturer's instructions - Add to soup and thoroughly combine
- Remove bay leaf - Adjust seasoning - Serve hot
