1 large onion , diced
3 cloves garlic , minced
1 lb lean ground beef
1/2 lb lean ground pork
3/4 cup uncooked long grain rice
1 medium head cabbage , chopped (core removed)
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper , to taste
- In a large pot, brown onion, garlic, pork and beef. Drain any fat.
- Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
- Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
- Remove bay leaf and serve.
If you prefer a thinner soup, add more beef broth to reach desired consistency once rice is cooked.
Original Recipes visit: Cabbage Roll Soup @ spendwithpennies.com