This hearty Cabbage Roll Soup is so much easier than making traditional cabbage rolls and it is every bit as tasty. Chunky soups such as this are always more delicious the second day. This soup also freezes very well.
3 slices bacon, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, peeled and coarsely grated
1 lb. ground beef or pork
1 clove garlic, minced
6 cups finely chopped green or savoy cabbage
2 cans (each 28 oz) diced tomatoes
2 cups chicken stock or water
½ long-grain brown rice (such as basmati)
¼ cup cider vinegar
2 Tbsp. prepared horseradish
1 Tbsp. paprika
2 teaspoons celery salt
2 bay leaves
Salt and pepper to taste
Sour cream for garnish
In a large, heavy-bottomed pot, cook the bacon over medium-high heat, stirring often, until it is crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon and drain it on a paper-towel-lined plate. Drain off all but 2 Tbsp. of the fat in the pot.
Reduce the heat to medium. Add the onion, celery and carrot to the pot and cook, stirring often, until the onion is almost translucent, about 5 minutes.
Add the ground beef and cook, stirring often, until no longer pink, about 5 minutes. Add the garlic and cook, stirring, until it smells good, about 1 minute. Spoon off and discard any excess fat.
Add the cabbage, tomatoes (with their juices), stock, rice, vinegar, horseradish, paprika, celery salt and bay leaves and stir well. Cover the pot and bring it up to a full simmer. Reduce the heat to low and simmer, covered, until the rice is tender, about 40 minutes.
Fish out and discard the bay leaves. Add back the cooked bacon and season with salt and pepper to taste.
Ladle the soup into warm bowls and garnish each serving with a dollop of sour cream.
I recently had the pleasure of writing a cookbook review for The Soup Sisters Family Cookbook. You can find the review here.
For further details, please refer to the original post: https://urbnspice.com/my-recipes/cabbage-roll-soup/