Cabbage Roll Soup
On December 13, 2006 in Different Dinner Project, Recipes
1 pound lean ground beef
2 medium onions, chopped
1 small head cabbage, cored and chopped
5-1/2 ounces tomato paste
6 cups beef broth
1/2 cup long grain rice
1/2 teaspoon cinnamon
1 teaspoon brown sugar
salt and pepper
- Heat a large skillet over medium-high heat. Add the ground beef and fry until no longer pink, then add the onions and cabbage and a pinch of salt.
- Reduce heat to medium and cook until cabbage is softened, about 10 minutes.
- Transfer contents to a soup pot and add tomato paste and beef broth. Bring to a boil and add the rice, cinnamon and brown sugar. Cook until rice is tender, then season to taste with salt and pepper.
Makes 8 servings
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This looks like such a great idea, and I think the final dish looks tasty! I wonder if the vinegary taste came from the cabage, though.
Maybe you needed a bigger pinch of salt to cut the bitter?
I think a bigger pinch of salt would’ve made it too sweet :( You’re probably right about the vinegary taste from the cabbage!
Strangely (or maybe not at all), I actually made a version of this last night, sans rice, sugar, and cinnamon. =D I used two chopped zucchini, some straw mushrooms (not the best type, but it’s what I had on hand), and diced tomatoes instead of tomato paste, and it turned out pretty well.
You might be right bout salt making it too sweet, but it does draw the bitterness out of the cabbage.
I’ve never seen straw mushrooms for sale before. Do you buy them in the Asian market??
Yup!
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