Remember two weeks ago I promised you a recipe that would make a great “two-fer” if you made extra meat with your Quick Stuffed Peppers? I apologize for taking so long! The health Gods decided I should contract pneumonia just for kicks!
I have a thing for cabbage rolls. I just love them but they are a lot of work. When I was making my Quick Stuffed Peppers, it dawned on me that most of the ingredients in the meat mixture were the same as what I use for my cabbage rolls. *Ding* The idea light lit up! Cabbage Roll Soup was born!
In case you didn’t see the recipe for stuffed peppers, we started out with browning some ground beef and adding a diced onion. I would say I used about a pound for my soup. A can of diced tomatoes was added including the juice, a good handful of instant rice and some basil, oregano and garlic. For more accurate measurements, please visit the Stuffed Peppers post.
Since I use a few tablespoons of spaghetti or tomato sauce over my stuffed peppers, rather than wasting the rest of the can I tossed it into my meat mixture.
Transfer your meat mixture to a soup pot and shred a small head of cabbage, or roughly four cups. Cabbage cooks down quite a lot so while it may look like too much it really isn’t.
Once you have added your meat mixture and your cabbage, add three cups of beef stock and mix well.
Simmer until the cabbage is fully cooked. Not only is this recipe easy to make, it also freezes well, just like the stuffed peppers. This would be a great “two-fer” to make on a weekend so you can freeze some in batches for busy week nights.