Cabbage Soup

Cabbage Soup

A beautiful, fall/winter soup. It makes a large batch and freezes well.

This recipe was found in my local newspaper.

Ingredients

• 1 lb lean ground beef
• 1 medium onion, diced
• 2 large garlic cloves, minced
• 3/4 cup carrot, grated
• 2 tbsps tomato paste
• 4 cups of cabbage, cubed (roughly 1 whole small cabbage)
• 3 3/4 cups of beef broth
• 1 cup of vegetable juice (V8 brand or something like it)
• 1 28oz/796ml can of diced tomatoes
• 1 13oz/398ml can of tomato sauce
• 2 tbsp brown sugar
• 1 tbsp worchestershire sauce
• 1 bay leaf
• 1/2 cup of rice
• 2 green onions, halved and sliced
• Salt and pepper to taste

Directions

1. Set a large pot on the range for medium, medium-high heat
2. Cook beef until brown. Drain the grease
3. Add onion, carrot and garlic. Cook and stir for 3-4 minutes
4. Mix in tomato paste and cook for another minute
5. Add cabbage, broth, vegetable juice, diced tomatoes, tomato sauce, brown sugar, worchestershire sauce and the bay leaf
6. Season with salt and pepper to taste
7. Start cooking the rice
8. Bring soup to a simmer. Small bubbles should just break the surface of the soup. Adjust the heat and maintain simmer for 20-25 minutes.
9. Mix the rice and green onions in. Keep cooking until rice is heated up then serve