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Unstuffed Cabbage Roll Soup

Name: Unstuffed Cabbage Roll Soup
Prep time: 20 min
Cook time: 1 h
Total time: 21 min
Yield: 6
Cuisine: American/Classic
Ingredients: 1 LB Laura's Lean Ground Beef; 1 TBSP Olive oil; 1 Onionchopped; 3 Cloves Garlicminced; 1/2 TSP Crushed red pepper; 1 Small cabbagecored, chopped; 2 Cans Crushed tomatoes14.5-ounce cans; 1 Can Tomato sauce8-ounce can; 8 OZS Chicken stock or water; Salt and pepper to taste

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Ingredients

1 lb Laura's Lean Ground Beef
1 tbsp Olive oil
1 Onion (chopped)
3 cloves Garlic (minced)
1/2 tsp Crushed red pepper
1 Small cabbage (cored, chopped)
2 cans Crushed tomatoes (14.5-ounce cans)
1 can Tomato sauce (8-ounce can)
8 ozs Chicken stock or water
Salt and pepper to taste

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 1 Hours
Total Time: 80 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Heat the oil over medium high heat in a large stock pot or Dutch oven.

2. Add the onion, the garlic, and the crushed red pepper, and cook for several minutes until the onions turn translucent.

3. Add the ground beef, breaking it up as it browns. Add 1 teaspoon of the salt and half the pepper.

4. Once the ground beef is browned, add the cabbage in two additions. Stir well after the first addition and let the cabbage wilt down a bit before adding the rest.

5. Once all of the cabbage has been added and wilted down, add the cans of crushed tomatoes, the can of tomato sauce and the stock or water.

6. Add the rest of the salt and pepper and stir to combine. Lower the heat to medium-low and cover the pot. Allow the soup to simmer for 30-45 minutes or until the cabbage is soft to your liking. Taste and add more salt and pepper as needed.