Brown up a pound of ground beef in a nice BIG pot, probably on low/medium heat. Be sure to drizzle the pot with a tablespoon of olive oil first. Otherwise, face the wrath of a burnt pan.
Add in one small onion (chopped) and two cloves of garlic (minced) and keep browning it until the meat is no longer pink.
One tablespoon soy sauce (yes, really), one tablespoon parsley, 1/4 teaspoon chili powder, salt and a generous amount of pepper.
You’ll need a SMALL head of cabbage. The one I bought was a bit too large. Learn from my mistakes.
Chop that cabbage. You’ll want it kind of small and thin, for two reasons. 1) smaller pieces cook faster and 2) no one wants a giant chunk of something in their soup.
(Oh look, a typo. Clearly today is my day…) 20 ounces of crushed tomato.
Once this is all mixed together, it’ll look a little weird and not at all like soup. Don’t worry, that part is coming.
One cup beef broth, 2 1/2 cups water, 1/2 cup vinegar, 1 cup cooked white rice. Now, it should be soup consistency.
Reduce heat to a simmer and cover pot. Cook for 45-60 minutes, until the cabbage is cooked (aka not crunchy or hard to chew anymore). Dance while you wait.
Yep, that’s it. Easy, fast, delicious soup.
Here’s a recap:
Stuffed Cabbage Soup
1 lb. ground beef
1 tbls. olive oil
Small head of green cabbage
Small onion, chopped
2 cloves garlic, minced
1 tbls soy sauce
1 tbls parsley
1/4 tsp chili powder
salt and pepper
20 oz crushed tomatoes
1 cup beef broth
2 1/2 cups water
1/2 cup white vinegar
1 cup cooked white rice
Drizzle a large pot with olive oil and begin to brown beef. Add in onion and garlic. Continue browning until meat is fully cooked (NOT pink).
Add in soy sauce and spices, followed by chopped cabbage (use your judgement here) and crushed tomatoes.
Mix in the beef broth, water, and rice. Cover the pot and reduce heat. Simmer the soup for 45-60 minutes, stirring occasionally to prevent sticking at the bottom of the pot.
When cabbage is soft and fully cooked, remove from heat and serve.
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