Eat*Drink*Cleveland: stuffed cabbage soup

Stuffed Cabbage Soup

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!