Stuffed Cabbage Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 large onion (chopped)
• 1 pound ground beef *
• 1 teaspoon cumin
• 1 tablespoon paprika
• 2 cloves of garlic (minced)
• 8 oz. tomato sauce
• 1 28 ounce can diced tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon honey (or granulated, cane or brown sugar)
• 3 cups homemade chicken stock
• 3 cups water
• 1 medium-sized head of cabbage (approximately 6-7 cups, cored and sliced thinly)
• 1/2 cup white rice
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1/4 cups fresh Italian parsley (chopped - more as garnish)

Instructions

1. 1

   Heat olive oil in a large pot (with a lid) over medium-high heat. Add in the onion and cook until translucent.

2. 2

   Stir in the beef, cumin, and paprika. Cook, breaking the large pieces of the meat with the back of a wooden spoon, for 5-7 minutes.

3. 3

   Stir in garlic and cook for 30 seconds.

4. 4

   Add in the tomato sauce, diced tomatoes, salt, pepper, and honey and give it a stir.

5. 5

   Pour in the stock and water. Stir in the cabbage and rice.

6. 6

   Put the lid on and bring it to a boil. Keeping the lid ajar, turn down the heat to medium, and let it simmer for 25-30 minutes or until rice is fully cooked and cabbage is tender to your liking. Be sure to stir it a few times during the cooking process.

7. 7

   Right before serving, stir in the vinegar and parsley. Taste for seasoning and add more if ncessary.

8. 8

   Serve immediately with crusty bread and, if preferred, with a dollop of yogurt or Tzatziki sauce.