Stuffed Cabbage Soup

Ingredients

• Canola oil

  2 tbsp or 28g

• Ground beef

  70% lean meat / 30% fat, raw

  1 ½ lb or 680g

• Cabbage

  Raw

  4 cup, chopped or 356g

• Onions

  Raw

  2 cup, chopped or 320g

• Carrots

  Raw

  1 ¼ cup chopped or 160g

• Celery

  Raw

  1 cup chopped or 101g

• Brown sugar

  2 tbsp or 18g

• Paprika

  Spices

  1 tbsp or 7g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Tomato sauce

  Canned

  425g

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Brown rice

  Medium-grain, raw

  ¼ cup or 48g

• Parsley

  Raw

  2 tbsp or 8g

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 cabbage, onion, carrots and celery; cook, stirring often, until the onion is translucent, about 5 minutes.
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. 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/)