Stuffed Cabbage Soup

I have made several different recipes for Stuffed Cabbage Soup. One had too much spices and beef. Another one was too plain and not enough beef. I think I have got the recipe just right now. (I feel like "Goldie Locks" as I type this.) I love the parsley and dill in this soup. It adds a little freshness. I also like using the coleslaw mix as a short cut to shredding a head of cabbage and you get carrots to boot. Be careful not to overcook the rice. I used converted rice so it does not absorb too much of the broth. But it will keep absorbing liquid, so if you are making it as a make ahead meal; cook the rice separately. You can serve the soup over the rice when ready to eat.

Stuffed Cabbage Soup

Serves 12

Ingredients

16 oz lean ground beef

1 tsp Worcestershire sauce

1/2 tsp allspice

1 tsp ground coriander

1 tsp smoked paprika

1 tsp salt, or to taste

1/4 tsp black pepper, or to taste

1/8 tsp red pepper flakes, or to taste

1 bay leaf

1 medium onion, chopped

1 clove garlic, minced

16 oz bag of shredded coleslaw mix (green and red cabbage with carrots)

28 oz can petite diced tomatoes, undrained

10 3/4 oz can low sodium, reduced fat tomato soup

4 cups low sodium, reduced fat chicken stock

1 cup uncooked Minute Rice

1 Tbsp dried dill

Handful of flat leaf parsley, chopped

Directions

Heat a dutch oven over medium high heat. Add the beef and begin to brown, 2-3 minutes. Season the meat with Worcestershire sauce, allspice, coriander, smoked paprika, salt, black pepper and red pepper flakes. Add bay leaf, onions, and garlic. Cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato soup, and stock; cover the pot. Raise the heat to high and bring the soup to a boil. Add the rice and reduce the heat and continue to simmer for 30 minutes. Stir in parsley and dill, adjust salt and pepper to your taste. Serve garnished with additional parsley.

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