If you love the flavor of cabbage rolls, but don't have the time for all the stuffing and rolling, this soup is for you! This lightly spicy, beef and cabbage soup is hearty, but can be assembled and cooked quickly for these cool Fall evenings.
If you're not a fan of spicy flavors, use plain tomato juice instead of the V-8 and add another can of diced tomatoes instead of the Rotel version.
2 t. olive oil
salt and pepper to taste
1 - 1 1/2 lbs. ground chuck
1 medium yellow onion, chopped
2 t. minced garlic
4 cups coarsely chopped green cabbage
2 carrots peeled, quartered, and sliced
3 cups beef broth
3 - 4 cups V-8 (mild or spicy, your choice)
16 oz. petite diced tomatoes, undrained
1 can Rotel tomatoes (your choice of flavor)
1 cup uncooked long grain rice
1 bay leaf
1/2 t. dried thyme
2 T. chopped parsley
Heat the olive oil in a large Dutch oven (mine was 5 1/2 quarts) over medium high heat. Add the ground chuck and cook, breaking up with a wooden spoon, until browned, about 5 - 7 minutes. Drain the fat from the meat.
Add in the onion and garlic and cook for 2 - 3 minutes. Add the cabbage, carrots, beef broth, undrained diced tomatoes, Rotels, rice, bay leaf and thyme. Stir to combine all ingredients and cook for 25 minutes or so or until rice is tender. Remove bay leaf and discard. Add salt and pepper to taste. Sprinkle with parsley and serve with toasted bread or cornbread.
If the soup is too thick for your liking, add additional tomato juice or V-8.
DISCLAIMER:
1. Terms of Use: This website provides recipes, food photos, and interesting written content. I am not a nutritionist and have no expert knowledge on the topic. Any information provided on or taken from this website is for your enjoyment.
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
3. Advertisers, Sponsors, and Affiliate Links: Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site. If you click on those ads and links, you will taken to a separate site. This website is not responsible for anything found on those websites. Any dispute arising out of a third party advertiser or affiliate link must be handled through them.
About those affiliate links: If you click it and make a purchase, the owner of this website will get some cash money. How much? It varies. You may see a few sponsored posts on this website. This website will inform you if a post is sponsored and will give honest reviews.
4. Comments: I love hearing from readers and provide a space for comments. All comments are subject to review before publishing.
5. Nutritional information: As mentioned above, I am NOT a nutritionist. Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.
If you're not a fan of spicy flavors, use plain tomato juice instead of the V-8 and add another can of diced tomatoes instead of the Rotel version.
2 t. olive oil
salt and pepper to taste
1 - 1 1/2 lbs. ground chuck
1 medium yellow onion, chopped
2 t. minced garlic
4 cups coarsely chopped green cabbage
2 carrots peeled, quartered, and sliced
3 cups beef broth
3 - 4 cups V-8 (mild or spicy, your choice)
16 oz. petite diced tomatoes, undrained
1 can Rotel tomatoes (your choice of flavor)
1 cup uncooked long grain rice
1 bay leaf
1/2 t. dried thyme
2 T. chopped parsley
Heat the olive oil in a large Dutch oven (mine was 5 1/2 quarts) over medium high heat. Add the ground chuck and cook, breaking up with a wooden spoon, until browned, about 5 - 7 minutes. Drain the fat from the meat.
Add in the onion and garlic and cook for 2 - 3 minutes. Add the cabbage, carrots, beef broth, undrained diced tomatoes, Rotels, rice, bay leaf and thyme. Stir to combine all ingredients and cook for 25 minutes or so or until rice is tender. Remove bay leaf and discard. Add salt and pepper to taste. Sprinkle with parsley and serve with toasted bread or cornbread.
If the soup is too thick for your liking, add additional tomato juice or V-8.
DISCLAIMER:
1. Terms of Use: This website provides recipes, food photos, and interesting written content. I am not a nutritionist and have no expert knowledge on the topic. Any information provided on or taken from this website is for your enjoyment.
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
3. Advertisers, Sponsors, and Affiliate Links: Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site. If you click on those ads and links, you will taken to a separate site. This website is not responsible for anything found on those websites. Any dispute arising out of a third party advertiser or affiliate link must be handled through them.
About those affiliate links: If you click it and make a purchase, the owner of this website will get some cash money. How much? It varies. You may see a few sponsored posts on this website. This website will inform you if a post is sponsored and will give honest reviews.
4. Comments: I love hearing from readers and provide a space for comments. All comments are subject to review before publishing.
5. Nutritional information: As mentioned above, I am NOT a nutritionist. Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.
I think I would love this.
ReplyDeleteIt's received great reviews from those who have tried it!
ReplyDelete