Stuffed Cabbage Soup

Ingredients

• Canola oil

  2 tbsp or 28g

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Cabbage

  Raw

  4 cup, chopped or 356g

• Onions

  Raw

  2 cup, chopped or 320g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• 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

  No salt added

  2 cup or 490g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Brown rice

  Long-grain, raw

  4 tbsp or 46g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat canola oil in a large heavy pot over medium-high heat. Add ground beef and cook, stirring often, until browned, about 6 to 7 minutes.
2. Add cabbage, onions, carrots, and celery; cook, stirring often, until the onions are translucent, about 5 minutes.
3. Add brown sugar, paprika, salt, pepper, and cayenne to the beef mixture; cook, stirring constantly, until the spices are toasted, about 1 minute.
4. Stir in tomato sauce and chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a boil over medium-high heat.
5. Stir in rice, reduce heat to low, cover, and cook until the rice is tender, about 30 to 35 minutes.
6. Serve garnished with chopped parsley.