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Stuffed Cabbage Soup
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Description
I adapted this recipe from stuffed pepper soup, when I wanted the taste of stuffed cabbage without all the rolling and filling.
Ingredients
- 1-½ pound Ground Beef
- ½ heads Cabbage, Shredded
- 1 whole Onion, Chopped
- 2 cloves Garlic, Minced
- 2 cans Condensed Tomato Soup, 10 3/4 Oz. Each
- 2 cans Beef Broth, 14.5 Oz. Each
- 1 can Crushed Tomatoes, Undrained, 28 Oz.
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 2 cups Cooked Rice
Preparation
In a Dutch oven, cook beef, cabbage, onion and garlic over medium heat until meat is browned. Drain off the grease if you can.
Stir in soup, broth, tomatoes, salt and black pepper. Bring to a boil.
Reduce heat, cover and simmer for at least 30 minutes, stirring often.
Add the cooked rice and heat through.
Note : This can also be turned into a wonderful stuffed pepper soup by substituting two chopped green bell peppers for the cabbage.
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