Without a doubt we all like to try out new recipes. Because we all fall into the habit of making the same round of family favorites. So if you are looking to change things up a bit, you have to try this Stuffed Cabbage Soup! To be sure this will soon become one of your family’s favorite too!! YUMMY!! FILLING AND M’m M’m GOOD!!!!
My aunt Goldie was from Hungary and shared her original stuffed cabbage recipe with me and it is absolutely delicious. But it does take quite a bit of time to prepare and cook properly. And I have to tell you this soup is the next best thing. Even better from start to finish you can have this on the table in about 30 minutes. Add some french bread or dinner rolls and voila a very satisfying and delicious meal.
Stuffed Cabbage Soup Ingredients
- 2 boxes of Beef Broth (32oz each)
- 15 oz can Tomato Sauce
- 1 cup long grain rice
- 1 1/2 pounds ground beef
- Small onion diced
- 1 clove of garlic diced very small
- 2 carrots sliced thinly
- 4 cups of cabbage, chopped in 1″ chunks
- 1 Bay leaf
- 2 teaspoons of chopped parsley (optional)
Directions
First off get your vegetables chopped. Brown the ground beef, I used ground sirloin so I knew there would not be much fat so I went ahead and added the diced onion and garlic right into the meat. If you are using ground chuck after browning drain the fat. Then saute the onion and garlic in the pan, once soft add the browned ground beef back into the pot. Add the beef broth, the can of tomato sauce and rice. Proceed to adding your cabbage, carrots and parsley.
Once this comes to a boil, reduce heat. Try to keep a little simmering bubbling boil to cook the rice through. Because bay leaves are very strong, I personally only add that to the soup the last 10 minutes of cooking. By laying the leaf on top also makes for easy retrieval, no one wants to bite into a bay leaf!! LOL
What wine to pair with this delish dish?
Because this dish calls for ground beef you may think a red wine would be the right choice. And while just about any red would be fantastic with this meal, I chose a white. But not just any white I selected the Ashleigh Moscato!! Even more it was fabulous with this soup. Because this soup is a hearty soup with bold flavors I thought a lighter sweeter wine would enhance all my taste buds. AND I WAS RIGHT!!
Clearly if you are here checking out my recipes, please feel free to join us every Wednesday night at 8:30 EST for the Wine and Dine Show. We share quick and easy recipes that are delish and what wonderful wine to pair with it to make it truly special.
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