Cabbage Roll Soup l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/cabbag...
Ingredients
▢1 lb lean ground beef
▢4 cups chopped cabbage
▢2 large carrots (peeled and chopped)
▢1 rib celery (finely chopped)
▢½ medium onion (finely chopped)
▢3 tablespoons tomato paste
▢1 tablespoon minced garlic (3-4 cloves)
▢2 teaspoon Italian seasoning
▢2 teaspoons salt (you may need up to 3 depending on your broth)
▢½ teaspoon black pepper
▢5 cups low sodium chicken broth (or vegetable or beef)
▢1½ cup tomato sauce
▢1 can diced tomatoes (14 oz or 398 ml) or crushed
▢1 cup long grain rice (rinsed well)
▢1 bay leaf
▢2-3 tablespoons brown sugar
▢2 tablespoons ketchup
▢fresh chopped parsley
Instructions
Heat a large dutch oven or soup pot over medium-high heat. Add the beef and cook just until browned.
Add cabbage, carrots, celery and onion and cook until beginning to soften, about 5 minutes.
Add in tomato paste, garlic, Italian seasoning, salt and pepper and cook 2 minutes.
Add broth and canned tomatoes.
Bring to a simmer over medium-high heat and stir in the rinsed rice and bay leaf. Cover, reduce heat to medium, and cook until vegetables and rice are tender (about 10 minutes).
Stir in 1 tablespoon of brown sugar and ketchup. Taste and add additional sugar if needed, adjust seasonings as desired.

[@LesMorrisracing]

That was fast Ash, good job