Unstuffed Cabbage Roll Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe came about after a failed casserole recipe turned into an amazing soup! Who says failure is a bad thing? You could even make this vegetarian/vegan by changing the meat to a veg friendly option and using a veg broth. Hope you enjoy this too! Ingredients:
1 medium cabbage (shredded and bagged cabbage or coleslaw mix works great and saves this step) |
16 ounces ground turkey (tvp, veggie crumbles etc.) or 16 ounces lean ground beef (tvp, veggie crumbles etc.) |
1 cup yellow onion, chopped |
2 garlic cloves, minced (more if you like) |
1 eggs, beaten or 1 egg substitute |
1 (14 ounce) can stewed tomatoes |
8 ounces chicken broth or 8 ounces vegetarian chicken broth |
12 ounces vegetable juice, like v8 (we like to use the hot & spicy here) |
1 tablespoon brown sugar |
1/4 teaspoon cayenne (more if you like) (optional) |
1 tablespoon worcestershire sauce (veg friendly can be used) |
1/2 teaspoon nutmeg, fresh ground is best |
1 bay leaf |
salt and pepper, to taste |
1/2 cup rice, raw |
Directions:
1. Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
2. Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
3. Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
4. Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
5. To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!
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