Stuffed Cabbage Roll Soup

READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • cut tomatoes in half, chop onion, chop cabbage, chop bell peppers.
  • brown lean beef about 3/4 done, drain most of fat. Add beef back to dutch oven or large pot. Add garlic/onion powder, soy sauce and Worcestershire cook until mostly evaporated. then remove beef and set aside with any juice/fat.
  • add butter, chopped garlic, onion saute until translucent
  • turn up to high, add bell peppers and cook stirring often allowing for a bit of char on peppers. turn down to medium.
  • add tomatoes, salt and pepper then cook covered for 10 minutes then mash up tomatoes if you want.
  • add beef base and tomato paste to water and whisk then add to pot.
  • add cabbage and brown sugar then cook for at least 30 minutes stirring once in a while.
  • serve with shredded cheese, crackers, sriracha if you want.
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