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 scrumptious. I at long last got around to it yet rather I chose to go the less demanding course and made them in soup frame. I'm certain this soup is such a great amount of quicker than making the genuine article yet I can wager this tastes pretty much as great. On the off chance that I ever attempt a genuine cabbage move I'll tell you how they look at, despite the fact that I cherished this soup so much I may not ever need to go the long course and set aside all that opportunity to cook cabbage, stuff, roll and top cabbage rolls. One pot just sounds better right? Particularly in the wake of a prolonged day of work. 

This soup is add up to generous solace nourishment. It's stuffed with veggies, the rice will top you off and you get a considerable measure of protein from the hamburger so this soup is an inside and out win! It's good to the point that on the off chance that you do make the great cabbage moves you may very well end up changing over to this less demanding technique and making it as soup starting now and into the foreseeable future! This Cabbage Roll Soup was likewise kid endorsed so it's certainly a family benevolent supper! I as of now anticipate making it again this fall and winter, there's in no way like a bowl of superbly warm, great homestyle soup on an icy day.

Cabbage Roll Soup
Yield: About 8 servings
  • 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
  • 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 (or drain off all fat and use 2 more tbsp olive oil), 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.
Hakan Yerlikaya
Hakan Yerlikaya

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