Name: Stuffed Cabbage Soup
Total time: PT2700.0S
Yield: 4
Ingredients: 1 tablespoon Extra-Virgin Olive Oil; to taste Salt; to taste Freshly Ground Black Pepper; 1 pound 85/15 Lean Ground Beef; 3 clove Garlic; 1/4 cup Tomato Paste; 1 Green Cabbage; 1/2 White Onion; 1/2 cup Quinoa; 14.5 ounce Canned Tomatoes; 4 cup Beef Broth; 2 teaspoon Paprika; 2 teaspoon Ground Cumin; 1 pinch Cayenne Pepper; 1/4 cup Distilled White Vinegar; to taste Fresh Parsley

It's your favorite stuffed cabbage in soup form! Stuffed Cabbage Soup is all the comfort with none of the cutting but lots of the eating.

Oven

Stuffed Cabbage Soup

calories

total_fat

saturated_fat

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total_carbohydrate

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Extra-Virgin Olive Oil

tablespoon

Salt

to taste

Freshly Ground Black Pepper

85/15 Lean Ground Beef

pound

Garlic

clove

Tomato Paste

Green Cabbage

White Onion

Quinoa

Canned Tomatoes

ounce

Beef Broth

Paprika

teaspoon

Ground Cumin

Cayenne Pepper

pinch

Distilled White Vinegar

Fresh Parsley

Stove

In a large Dutch oven or heavy bottomed pot, heat {@2:} over medium heat. Add {@1:}, {@3:} and {@0:}. Brown and then drain most of the fat off.

In a large Dutch oven or heavy bottomed pot, heat Extra-Virgin Olive Oil (1 tablespoon) over medium heat. Add 85/15 Lean Ground Beef (1 pound), Salt ( to taste) and Freshly Ground Black Pepper ( to taste). Brown and then drain most of the fat off.

In a large Dutch oven or heavy bottomed pot, heat Extra-Virgin Olive Oil (1 Tbsp) over medium heat. Add 85/15 Lean Ground Beef (1 lb), Salt (to taste) and Freshly Ground Black Pepper (to taste). Brown and then drain most of the fat off.

Add Garlic (3 clove) and cook for 1 minute.

Add Garlic (3 cloves) and cook for 1 minute.

Then add {@0:} and brown for 5 minutes while stirring.

Then add Tomato Paste (1/4 cup) and brown for 5 minutes while stirring.

Remove core and chop {@0:} into 1-inch pieces.

Remove core and chop Green Cabbage (1 N/A) into 1-inch pieces.

Remove core and chop Green Cabbage (1) into 1-inch pieces.

Add cabbage and {@0:} and cook while stirring until slightly softened.

Add cabbage and White Onion (1/2 N/A) and cook while stirring until slightly softened.

Add cabbage and White Onion (1/2) and cook while stirring until slightly softened.

Add {@5:}, {@1:}, {@3:}, {@4:}, {@6:}, {@2:} and {@0:} and bring to a simmer. Lower to medium-low heat, cover, and cook for 25 minutes.

Add Quinoa (1/2 cup), Canned Tomatoes (14.5 ounce) [Diced], Beef Broth (4 cup), Paprika (2 teaspoon), Cumin (2 teaspoon), Cayenne Pepper (1 pinch) and Distilled White Vinegar (1/4 cup) and bring to a simmer. Lower to medium-low heat, cover, and cook for 25 minutes.

Add Quinoa (1/2 cup), Canned Tomatoes (14.5 oz), Beef Broth (4 cups), Paprika (2 tsp), Ground Cumin (2 tsp), Cayenne Pepper (1 pinch) and Distilled White Vinegar (1/4 cup) and bring to a simmer. Lower to medium-low heat, cover, and cook for 25 minutes.

Add {@2:} and {@0:}. Ladle into bowls, garnish with {@1:} and serve.

Add Salt ( to taste) and Freshly Ground Black Pepper ( to taste). Ladle into bowls, garnish with Fresh Parsley ( to taste) and serve.

Add Salt (to taste) and Freshly Ground Black Pepper (to taste). Ladle into bowls, garnish with Fresh Parsley (to taste) and serve.

Stuffed Cabbage Soup

5.0

45MINS

$3.70

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions