HOMESTYLE CABBAGE ROLL SOUP

I lived with my favorite Aunt Margie and her family for awhile when I was a child and always looked forward to the days she would make cabbage rolls and peroghy’s.  To this day, they bring a sense of sweet nostalgia whenever I eat them.  I like to add a dollop of sour cream, a generous sprinkling of salt, pepper and red chili flakes on mine.

This soup is a lazy take on the traditional cabbage rolls without all of the tedious work. Hearty and tasty, it is another recipe in my personal list of favorite nostalgic comfort foods. 

Ingredients:

• 2 tsp olive oil

• 1 lb lean ground beef

• 1 onion, diced

• 2 tsp minced garlic

• 4 cups chopped green cabbage

• 2 carrots peeled, diced

• 1 celery rib, diced

• 4 cups beef stock

• 3 cups tomato sauce

• 1/2 cup uncooked long grain rice

• 1 bay leaf

• 2 - 3 tbsp sugar (to taste preference)

• 2 tbsp chopped fresh parsley

• 1/2 tsp Worcestershire sauce

• 1/4 - 1/2 tsp red chili flakes (to personal spice tolerance)

• Salt & pepper to taste preference

Directions:

• Heat the oil in a large pot over medium high heat. Add the ground beef, onions and garlic and fry until browned. Season with salt and pepper to taste.
  

• Add the cabbage, carrots, celery, beef stock, tomato sauce, rice, Worcestershire sauce, bay leaf and sugar to the pot. Season with more salt and pepper to taste. Bring to a low boil, then turn down the heat. Cover and cook for 20 - 25 minutes until vegetables and rice are tender.
  

• Add the parsley and adjust seasonings to taste preference. Serve.