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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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If you love cabbage rolls, this is the soup for you. This recipe makes a very large quantity and freezes very well. Ingredients:
2 lbs leanest ground beef |
2 onions, chopped |
1 bell pepper, chopped |
2 tablespoons garlic, minced |
2 teaspoons dried basil |
2 bay leaves |
2 tablespoons chopped fresh parsley |
2 (10 ounce) cans rotel tomatoes |
2 (28 ounce) cans crushed tomatoes |
2 quarts chicken stock (unsalted) |
1 large head of cabbage, chopped |
salt |
fresh ground pepper |
cooked rice (i prefer jasmine rice) |
Directions:
1. In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
2. All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
3. Cook medium low for about 30 minutes, stirring occasionally
4. Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
5. Serve over cooked rice.
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