Cabbage Roll Soup

Serves: 6-8 Prep time: 25 min Cook Time Time: 90 min Total Time: 115 min

Ingredients

1lb ground beef & pork (mixed)

4 cups green cabbage chopped

1 large yellow onion chopped

4 carrots peeled and chopped

1 tsp herbs crushed garlic

1 tbsp demerara brown sugar

1 tbsp olive oil

2 tbsp Worcestershire sauce

1 tbsp dried onion flakes

1 tbsp fresh or dried parsley

2 tsp cracked pepper

1 tsp salt

2 cans tomato paste (156ml)

1 can diced tomatoes (796ml)

1 carton beef broth (900ml)

1 bay leaf

4 sprigs fresh thyme

1 cup long-grain white rice

Directions

On medium heat, cook the ground beef and pork mixture in a soup pot with olive oil and Worcestershire. Partway through cooking the meat/pork, add the onion and cook till the mixture is cooked and the onions are soft. Next, add everything else to the pot except the bay leaf, thyme & rice and stir. Bring to a boil, reduce the heat, add the thyme and bay leaf and cover with a lid for an hour. Stir occasionally. Next, add the rice. Stir and cover for another 10-15 minutes until the rice is cooked. Remove the bay leaf and thyme stocks. Serve with a dollop of sour cream and Enjoy!

Notes:

You can freeze for up to 3 months.

Even tho it’s a soup; it has a thicker, more stew-like consistency.