Saturday, November 14, 2015

Cabbage Roll Soup

When shopping for cabbage. Heads should be firm with shiny, crisp leaves. Avoid cabbage with wilted or bruised leaves. 

More than 400 varieties of cabbage, their are 3 common cabbages. Green cabbage, savory or purple and red cabbage. Green cabbage is the most common cabbage, great for cooking or in salads.

If you only use part of the cabbage, tightly wrap the cabbage in plastic and place in the refrigerator. Once cut cabbage will need to be use with in a few days.

Cabbage Roll Soup
Recipe by Christine Lamb

1 pound ground beef
1 onion, chopped
salt and pepper
1 tablespoon worcestershire sauce
1 tablespoon minced garlic
1 (14.5 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
4 cups chicken broth
1 small green cabbage, cored and rough chopped
1 heaping tablespoon italian seasoning

In a dutch oven, over medium high heat, add ground beef, onion,salt, pepper, worcestershire sauce and garlic. Stir and cook,until meat is brown.

Add diced tomatoes, tomato sauce, chicken broth, cabbage and italian seasoning. 

Simmer, 40 minutes, until cabbage is tender. 


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