Unstuffed Cabbage Roll Soup
This recipe came about after a failed casserole recipe turned into an amazing soup! Who says failure is a bad thing? You could even make this vegetarian/vegan by changing the meat to a veg friendly option and using a veg broth. Hope you enjoy this too!
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INGREDIENTS
Nutrition- 1
- 16ounces ground turkey (TVP, veggie crumbles etc.) or 16 ounces lean ground beef (TVP, veggie crumbles etc.)
- 1
- 2
- 1
- 1(14 ounce) can stewed tomatoes
- 8
- 12ounces vegetable juice, like V8 (we like to use the hot & spicy here)
- 1tablespoon brown sugar
- 1⁄4
- 1
- 1⁄2
- 1
- salt and pepper, to taste
- 1⁄2
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DIRECTIONS
- 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!
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