Stuffed Cabbage Soup

  • 1 lb. ground beef
  • 1 lb. Italian sausage, casings removed
  • 2 c. diced onion
  • 2 cloves garlic, minced
  • 1 head (about 1 lb.) cabbage, chopped
  • 8 oz tomato sauce
  • 2 cans diced roasted tomatoes
  • 6 c. beef or chicken broth
  • 1-2 c. cooked rice (leftover rice is great)
  • 1 T. Worcestershire sauce
  • 1 T. lemon juice
  • 1 T. honey
  • 2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. ground pepper

Brown the ground beef and Italian sausage in a stockpot. Remove the meat with a slotted spoon to a separate dish. Leave some of the rendered fat, about 1-2 tablespoons, in the pot and add the onions. Sauté until the onions begin to soften, about 5 minutes; add the garlic and cook an additional 1-2 minutes. Add the cabbage, and cook for a few minutes until it softens.

Add the remaining ingredients; stir to combine. Bring to a boil; let simmer and cover with a lid. Cook for 10-15 minutes or until everything is heated through.

  • Yields: 6-8 servings
  • Preparation Time: 45 minutes
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