Unstuffed Cabbage Soup
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups cabbage, coarsely chopped
- 2 carrots, peeled and chopped
- 4 cups broth, beef or chicken
- 1 cup water
- 2 14.5 ounce cans diced tomatoes, undrained
- 3/4 cup uncooked long-grain rice
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 tablespoons brown sugar
- 2 tablespoons parsley
- to taste salt and pepper
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the ground beef, season with salt and pepper to taste, and cook until the beef is browned; 4 to 5 minutes. Add the onion and garlic; continue to cook for 2 minutes more.
- To the ground beef, add the cabbage, carrots, broth, tomatoes, rice, bay leaf, thyme, and brown sugar. Season with salt and pepper to taste and stir.
- Bring the soup to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the rice is tender. Remove and discard the bay leaf; sprinkle with fresh parsley and serve.
