1 cup chopped sweet yellow onion
2 medium garlic cloves, minced (do you have a garlic press? you should.)
1 teaspoon seasoned salt
2 pounds cooked ground beef
30 ounces diced tomatoes, canned
30 ounces plain tomato sauce, canned
1/3 cup Worcestershire sauce
6 cups chicken stock (here’s how to make your own)
1 head cabbage, chopped
3 cups quick cooking white rice
- In a large stock pot saute onion, garlic, and seasoned salt in a small amount of olive oil until mixture is aromatic and onions are translucent.
- Add ground beef and bring to a simmer. Add diced tomatoes, tomato sauce, Worcestershire sauce, and 4 cups chicken stock. Bring back to a simmer.
- Stir in cabbage and cook on medium/low covered about 20 minutes until cabbage is wilted and softened.
- Stir in rice and cover until rice is ready. Stir in remaining chicken stock, as needed until desired consistency is reached.
Original Recipes visit: Stuffed Cabbage Soup @ mamalovesfood.com