Stuffed Cabbage Stoup Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

Steps:

• Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
• Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
• Cook on High for 8 hours.

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

Steps:

• Heat a sauce pot over medium-heat 2 T olive oil.
• Add the rice and toss to coat in oil.
• Add 2 cups chicken stock, bring up to simmer.
• Cover and cook for 16-18 minutes or until the rice is tender.
• Heat a deep pot over medium high heat.
• Add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
• Season the meat with allspice, coriander, smoked paprika, salt and pepper.
• Add bay leaf, onions, garlic and carrots.
• Cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
• Add tomatoes, tomato sauce and remaining stock and cover the pot.
• Raise the heat to high and bring the soup to a simmer.
• Simmer for about 10 minutes.
• Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
• Stir in parsley and dill, adjust salt and pepper to your taste and serve.