Unstuffed Cabbage Roll Soup

By Mama's Kitchen (Hope) on February 17, 2009

Timer Name: 25 Characters Max

Start

You can create up to five timers

Ingredients

1 medium cabbage ( shredded and bagged cabbage or coleslaw mix works great and saves this step)
16 ounces ground turkey (TVP, veggie crumbles etc.) or 16 ounces lean ground beef ( TVP, veggie crumbles etc.)
1 cup yellow onion, chopped
2 garlic cloves, minced ( more if you like)
1 eggs, beaten or 1 egg substitute
1 (14 ounce) cans stewed tomatoes
8 ounces chicken broth or 8 ounces vegetarian chicken broth
12 ounces vegetable juice, like V8 ( we like to use the hot & spicy here)
1 tablespoon brown sugar
1/4 teaspoon cayenne ( more if you like) (optional)
1 tablespoon Worcestershire sauce ( veg friendly can be used)
1/2 teaspoon nutmeg, fresh ground is best
1 bay leaf
salt and pepper, to taste
1/2 cup rice, raw

Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!