Stuffed Cabbage Soup

 “A Piece of Cake”

By Pat O’Keefe

This is a thick satisfying soup that can be a whole meal.  I love my stuffed cabbage but it takes forever to put together so I decided to use more or less the same ingredients and turn them into a soup.  Serve with crusty bread and salad and you will be more than satisfied.  If you would like a thinner soup simply add more chicken broth or water.

Stuffed Cabbage Soup

1-cup cooked rice

1-pound chopped beef, cooked and drained of fat

1-small head white cabbage (1 lb) coarsely chopped

1-large sweet onion, chopped

4-medium carrots, diced

2-cloves garlic, smashed

1-large can (28 oz.) whole or chopped tomatoes

2-cans chicken broth (14 ounce)

1-cup water

1/2-cup yellow raisins

2-teaspoons caraway seeds, more if you like caraway

1-bay leaf

2-teaspoons salt and 1-teaspoon pepper

Cook rice and beef, set aside.  I know people who buy their rice at the Chinese take out all the time!  In a large Dutch oven brown chopped onion and carrots in some olive oil.  Cook about 8 minutes until softened, add smashed garlic heat another 2-3 minutes.  Add chopped cabbage, spices, raisins, water, chicken broth and tomatoes.  Bring to a simmer and cook until the cabbage has wilted about 30-35 minutes stirring occasionally.  Add cooked beef and rice and heat an additional 5 minutes.  This amount will serve 6 generously as a meal or 8 as soup portions.  Soup freezes well.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!