Eat*Drink*Cleveland

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Do you love stuffed cabbage? Do you dread making this dish because of the amount of time it takes to make all those rolls? Well, here's a quick recipe that will satisfy your craving that's easy enough to make after work. I'm sure it would be great in a crock pot too. 


Stuffed Cabbage Soup
Ingredients:
  • 1 lb ground beef or turkey
  • 1/2 lb ground pork
  • 6 slices bacon, diced
  • 1 medium head cabbage, roughly chopped
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1/2 bell pepper, chopped
  • 8 cups low sodium beef stock
  • 1 28 oz can tomato sauce or puree
  • 1 16 oz can chopped tomatoes
  • 1/2 c. ketchup
  • 2 T worcestershire sauce
  • 1/2 cup rice, uncooked
  • 1/2 t. dried dill (obviously use fresh if you have it!)
  • 1 T Adobo seasoning or seasoning salt
  • 1/2 t Penzeys Spices Beef Roast seasoning (if you don't have it, you can easily skip it and add your favorite seasoning instead)
  • salt and pepper to taste
Instructions:
  • Slice bacon into slivers. Brown in large soup pot until crispy. Add meat and onions. If you are using turkey, you may need to add a teaspoon of olive oil. Brown for 10 minutes.
  • Add all ingredients except rice. Mix well. Add water or additional broth as needed to create soup consistency.
  • Bring to boil, then stir in rice. Turn down heat and simmer until cabbage is tender.
  • We love it with buttered toast. Enjoy!
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