Cooked - Stuffed Cabbage Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Stuffed Cabbage Soup

6.0

1 lb. ground round

1 medium-size (12 oz.) yellow onion, chopped (about 2 cups)

1 tsp. kosher salt

½ tsp. black pepper

2 Tbsp. chopped garlic (4 garlic cloves)

½ tsp. ground cinnamon

3 ¾ cups beef consommé (from 3 [10 ½-oz. each] cans)

3 ½ cups tomato sauce (from 2 [15-oz. each] cans)

6 cups chopped green cabbage (from 1 small head)

2 medium (6 oz. total) carrots, thinly sliced (about 1 cup)

½ cup uncooked long-grain white rice

2 Tbsp. dark brown sugar

1 Tbsp. Worcestershire sauce

1 dried bay leaf

2 Tbsp. fresh lemon juice (from 1 lemon), plus lemon wedges for serving

2 Tbsp. chopped fresh dill, plus dill sprigs for garnish

Cook ground round, onion, salt, and pepper in a small Dutch oven or large saucepan over medium-high, stirring often, until meat is no longer pink, about 5 minutes. Stir in garlic and cinnamon, and cook, stirring constantly, 1 minute.
Stir in consommé and tomato sauce. Bring to a low boil over medium. Stir in cabbage, carrots, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil over medium. Reduce heat to low; cover and simmer until rice is tender, about 25 minutes.
Remove from heat, and let stand, uncovered, 15 minutes. Remove and discard bay leaf; stir in lemon juice and chopped fresh dill. Ladle evenly into 6 bowls. Garnish with dill sprigs; serve with lemon wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 14 weeks ago

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