Cabbage Roll Soup
Ok, kids. This soup is the vibe. Very easy to make, I doubled my batch to have leftovers. It tastes so much better the second day, but give it a go. You'll love it. Check out Kitchen Fun for more recipes.
2 tsp. vegetable oil
1 lb. lean ground beef
salt and pepper
1 medium yellow onion diced finely
2 cloves garlic minced
4 cups chopped green cabbage
2 medium carrots quartered and sliced
4 cups low-sodium beef broth
3 8 oz. cans tomato sauce
1/2 cup white rice uncooked
1 bay leaf
3 tbsp. light brown sugar
2 tbsp. fresh chopped parsley
In a dutch oven or large soup pot, heat oil over medium-high heat and add ground beef.
Season ground beef with salt and pepper as desired and cook until browned.
Add diced onion and minced garlic and cook for another 2-3 minutes, until onions are tender.
Add in chopped cabbage, carrots, tomato sauce, beef broth, white rice, bay leaf, and brown sugar and stir to combine.
Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
Take out the bay leaf and sprinkle with chopped parsley.