Well life kind of got away from me yesterday, so this is a day late, but here it is!
Stuffed Cabbage Soup
1 medium Yellow Onion
1 tbl Olive Oil
1 tsp Salt
1 tbl Minced Garlic
1 small Butternut Squash (peeled and cubed)
1 lb Ground Beef
2 tbl Italian Seasoning
3 cups Cabbage/kale
1 can Tomato Sauce (28 oz)
2 cups Chicken Broth
1 cup Rice (Brown)
Heat the olive oil in the pot and add onion and salt. Allow to saute for a few minutes. Add the garlic and butternut squash, the squash is optional, but its a great way to get the kids to eat more veggies. It was Lulu’s favorite part of the soup, she thought they were potatoes. If you don’t have squash add some carrots instead.
Sqoosh all the veggies over and brown the meat on the other side of the pot.
You could also substitute the beef for turkey.
While the meat is browning add salt, pepper, and Italian seasoning. When the meat has cooked through add the cabbage, I used cabbage and kale.
Allow the cabbage to wilt only slightly before adding the tomato sauce and chicken broth.
This is our favorite kind of tomato sauce, if you are going to use canned. A lot of canned sauces taste overly sweet and you have cook them even longer to reduce that sweet flavor.
If you are using instant rice go ahead and let it cook in the sauce, if you aren’t I recommend cooking the rice according to the package before adding it to the soup. Hard rice is sad rice.
And there you have it, Stuffed Cabbage Soup. I like to add a bay leaf while it simmers.