Cabbage, Sausage and Rice Soup

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    lb italian sausage removed from casing (Can also use ground beef)
  • 1
    onion, diced
  • 2
    carrots, diced
  • 2
    stalks celery, diced
  • 4
    garlic cloves, minced
  • 1
    (15 ounce) can fire roasted tomatoes
  • 32
  • 12
    head cabbage, core removed and the rest sliced into thin strips
  • 12
    cup rice
  • salt and pepper
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DIRECTIONS

  • Brown the sausage or ground beef in a small amount of olive oil.
  • Add the onion, carrots, celery and garlic and saute until starting to soften.
  • Add the tomatoes to a blender and blend until smooth.
  • Add tomatoes, broth, and cabbage to soup.
  • Cook 15 minutes, then add the rice.
  • Cook another 30 minutes, stirring occasionally, until the rice is done and the cabbage is cooked as you like.
  • Taste and add salt and pepper if needed.
  • If soup is too thick, add more broth.
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