Cabbage Roll Soup

 

This recipe was taken from Farmhouse on Boone. It is hardy and satisfying without needing any dairy, sugar, or heavy carbs. You can serve it with a crusty bread and white rice on the side. Two scoops of soup, one scoop of white rice on top to stir in. Don't add the rice to the soup pot because it absorbs all the liquid and becomes waterlogged as it sits in the fridge. 

Serve with sour cream and fresh parsley if desired . 

Bacon grease for sauteing (or some strips of bacon that you crisp up)

1 lb. extra lean ground beef

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3 c. green cabbage, chopped a bit bigger than the onion

1 28oz can crushed tomatoes 

5 cups beef broth 

2 Tbsp ketchup (I use the no sugar kind)

1/2 tsp Italian seasoning 

2 tsp Worcestershire sauce 

Salt and pepper to taste, a bit of Montreal Steak seasoning too

Saute bacon grease, ground beef, onion carrot celery until soft and ground beef is nicely browned. Add all remaining ingredients. Bring to a boil, then simmer for an hour before serving. You want all the vegetables to be soft, and flavors to combine. Serve with rice on the side.

You can eat this for a week, it continues to get better. You can add other ingredients as desired (green chili, squash, etc...), but I think it's best just to keep it to these ingredients that would go in a traditional cabbage roll.