Recipe for cabbage soup with ground beef and rice
Serves 4
1tablespoon olive oil2medium carrots, chopped1medium onion, choppedSalt and black pepper, to tasteRemaining cabbage head, chopped (to make 2 cups)2tablespoons tomato paste⅛teaspoon crushed red pepper8cups chicken stock4
stuffed cabbage rolls with beef and rice, cut into bite-size piecesJuice of ½ lemon, or more to taste3tablespoons chopped fresh parsley
1. In a soup pot over medium heat, heat the oil. Add the carrots, onion, salt, and black pepper. Cook, stirring often, for 8 minutes or until softened. Stir in the chopped cabbage, tomato paste, red pepper, and stock. Bring to a boil, lower the heat, and cover the pot. Simmer for 10 minutes.
2. Add the cabbage-roll pieces to the pot with any remaining tomato sauce. Simmer 10 minutes more. Add the lemon juice and taste for seasoning. Add more salt, pepper, or lemon juice, if you like. Ladle into bowls and sprinkle with parsley. Lisa Zwirn
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