Friday, May 10, 2019

Cabbage Roll Soup

This soup may not look like much but I assure you, it was glorious. I think M and I were both surprised at how delicious it was. We had so much cabbage left over from St Patrick's Day that I needed to find some uses for it! After all the corned beef, I think this was a pretty healthy choice.

Cabbage Roll Soup
Serves 8

2 tsp olive oil
1/2 lb ground beef (I used grass-fed, since that was in the freezer) or turkey
1 onion, finely chopped
3 cloves garlic, minced
1 cabbage, cut into 1" pieces (whatever size)
2 carrots, sliced or chopped (I like coins)
4 cups beef broth
2 8oz cans diced tomatoes
1 bay leaf
3 Tbsp brown sugar
1/4 cup fish sauce

Heat the olive oil in a large pot over medium high heat. Add ground beef and season with salt and pepper. Cook until beef is nicely browned, breaking up the pieces with a wooden spoon. Add onion and garlic; mix thoroughly throughout and cook for 2-3 minutes.

Add all the other ingredients except fish sauce and bring to a boil. Season with salt and pepper, then turn the heat to a simmer, cover and cook for 25 minutes. Remove bay leaf and add fish sauce. Taste, then season with additional fish sauce, salt and pepper.

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