"Stuffed Cabbage" Soup

Submitted by ratherbeswimmin

"In 'Winter Gatherings' by Rick Rodgers"

 

• Ready In: 1hr 45mins
• Ingredients: 23
• Serves: 8

ingredients

• Meatballs

• 1 large egg
• 3 tablespoons dried unflavored breadcrumbs
• 1 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1 lb ground beef round
• 2 tablespoons vegetable oil

• Soup

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, finely chopped
• 4 cups packed coarsely chopped green cabbage (about 1 lb.)
• 4 cups beef stock
• 1 (28 ounce) can crushed tomatoes in puree
• 2 cups water
• 1⁄2 teaspoon dried thyme
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1⁄3 cup long-grain rice
• salt
• fresh ground black pepper
• sour cream, for serving

directions

1. Meatballs---beat the egg in a medium bowl.
2. Add the bread crumbs, salt, and pepper; mix together.
3. Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
4. Heat the oil in a large pot over med-high heat.
5. In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
6. Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
7. Soup--add the oil to the fat in the pot.
8. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
9. Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
10. Add the cabbage and stir well.
11. Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
12. Decrease heat to med-low and simmer for 30 minutes.
13. Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
14. Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
15. Add the rice and reduce the heat to med-low.
16. Simmer until the rice is tender, about 20 minutes.
17. Drain in a wire sieve and rinse under cold running water.
18. Stir the cooked rice into the soup; season with salt and pepper to taste.
19. Serve hot, with a dollop of sour cream on each serving.

Reviews

[cookdaddy12]

I just put the meatballs on a large cookie tray and baked in the oven at 350 for 35 to 45 minutes till golden brown. a lot easier, less of a mess and hold together better.

 

[lolablitz]

Great soup! I used ground chicken because it's what I had on hand, but I think ground beef would have held together better in the browning part. My husband made challah bread to go with it and it was the perfect fall dinner. I have made another cabbage roll type soup but it was too tomato-ey. This was much better and I might try doing half crushed and half diced tomatoes next time. Thanks for the keeper!