Stuffed Cabbage Soup

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Extra Virgin Olive Oil, Organic

  Member's Mark

  1 tbsp or 100g

• Onions

  Raw

  1 medium or 110g

• Cabbage

  Raw

  4 cup, chopped or 356g

• Carrots

  Raw

  1 ¼ cup chopped or 160g

• Celery

  Raw

  1 cup chopped or 101g

• Minced Garlic

  Great Value

  2 tsp. or 10g

• Brown sugar

  2 tbsp or 18g

• Mccormick, Culinary Selects, Smoked Paprika

  Mccormick & Co., Inc.

  3 tsp or 72g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  1 tsp or 6g

• Ground Black Pepper

  Member's Mark

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Tomato sauce

  Canned, with mushrooms

  15 oz or 425g

• Broth, Beef, Unsalted

  Swanson

  4 cup or 400g

• Jasmine Rice

  Compliments

  ⅓ cup or 62g

• Great Value Organic Bay Leaves

  ¼ tsp or 16g

Directions

1. Heat oil in a large heavy pot over medium-high heat. Add ground beef; cook, stirring often, until the meat is cooked through and starting to brown slightly, 6 to 7 minutes. Add onion, carrots , celery and cabbage; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic and cook for about 30 seconds or until you can smell it.
2. Add brown sugar, paprika, salt, pepper and cayenne to the beef mixture; cook over medium-high heat, stirring constantly, until the spices are toasted, about 1 minute. Stir in tomato sauce and broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add bay leaf. Bring the soup to a boil over medium-high heat. Stir in rice. Reduce heat to low; cover and cook until the rice is tender, 30 to 35 minutes. If desired, sprinkle with parsley before serving.
3. (source: https://www.eatingwell.com/recipe/281244/stuffed-cabbage-soup/) personalized by J. Torino

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