Unstuffed Cabbage Soup

 

 

 

 

It's not really soup weather here in Florida, but I think my body clock knows it's fall and that is what I have been craving, regardless of the temperature outside. This recipe is one I have wanted to try for a long time, since stuffed cabbage (Galumpki) is one of my husband's favorites. However, they are rather labor intensive, so I usually only make them on holidays or for a birthday treat.

As you can see from the photo, this soup is very hearty and contains all the traditional stuffed cabbage ingredients; ground beef, tomatoes, rice and cabbage. I was skeptical that the flavor would be there as well, but it really was. This recipe makes a lot, so the second day left overs were even better. It really is a great alternative to traditional stuffed cabbage and all the work required. Of course, there is nothing like the real thing, but as a shortcut, this will be in my recipe repertoire for good.

 

Unstuffed Cabbage Soup

1 1/2 cups minute rice, prepared as per package directions

1 small onion, chopped

3 cloves garlic, chopped

2 lbs ground beef

1 tsp salt

1 tsp pepper

2 cans diced tomatoes (14.5 ounce)

1 can tomato paste (6 ounce)

3 T Worcestershire sauce

32 ounces chicken broth plus 1 1/2 cups water

1 head cabbage, sliced into strips

Prepare rice and set aside. In a large soup pot, brown ground beef, onions and garlic. Add salt and pepper. Stir in tomatoes, tomato paste, Worcestershire sauce, chicken broth and water and bring to a simmer. Add the cabbage, stir and cook on medium low for about 45 - 50 minutes or until cabbage is soft. Add prepared rice and a bit more water if needed. Simmer for 5 more minutes. Enjoy!