Monday, January 14, 2013

Cabbage Roll Soup

Cabbage Roll Soup
Adapted from: Hey That Tastes Good (I added some things)

1 pound ground beef (you could mix beef & pork)
salt and pepper
2 teaspoons paprika
1 onion, diced
2 carrots, cut into half moons
2 stalks of celery, diced
4 cloves of garlic, minced
1 can fire roasted diced tomatoes
1 quart chicken stock
1/2 head of cabbage, core removed and the rest sliced into thin strips
1/2 cup long grain rice
2 tablespoons white vinegar
1 teaspoon celery salt
We are moving to a clean eating household... but aren't there quite yet, so to make this as a true clean eating recipe - you might make your own stock, can your own tomatoes, and use brown rice instead of white.
I put the onion, carrots, celery, celery salt, and garlic in a large stock pot with the salt & pepper and let them start cooking for about 5 minutes... I then added the meat and let it brown while the vegetables continued to get soft. After the meat is browned, add the tomatoes, chicken stock, and cabbage. Let the soup come to a boil for about 5-10 minutes then add the rice. Let everything cook together for 20-30 minutes. At the very end, we added the vinegar.
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