CABBAGE ROLL SOUP #HEALTHYVEGAN #CABBAGE
I've been needing to attempt Russian/Ukranian cabbage moves for quite a while, essentially since I got a Pinterest account since I generally observe them on there and they look delightful. I at last got around to it yet rather I chose to go the simpler course and made them in soup structure.
I'm certain this soup is such a great amount of quicker than causing the genuine article yet I to can wager this preferences similarly as great. On the off chance that I ever attempt a genuine cabbage move I'll tell you how they look at, in spite of the fact that I adored this soup so much I may not ever need to go the long course and set aside such effort to cook cabbage, stuff, roll and top cabbage rolls.
One pot just sounds better right? Particularly in the wake of a monotonous day of work.This soup is absolute healthy solace nourishment. It's stuffed with veggies, the rice will help top you off and you get a decent measure of protein from the hamburger so this soup is an inside and out win!It's great to such an extent that on the off chance that you do make the exemplary cabbage moves you may very well wind up changing over to this simpler technique and making it as soup starting now and into the foreseeable future!
Ingredients:
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 1 large yellow onion , chopped (1 3/4 cups)
- 2 large carrots , chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic , minced
- 2 (14.5 oz) cans low-sodium beef broth
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
- 2 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions:
- Heat 1 Tbsp olive oil in a large cast iron pot over medium-high heat.
- Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pan, set beef aside.
- Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer.
- Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
- Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
- Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.
For more detail :http://bit.ly/2SVUZJK
