Recipe card (with instructions)



43472104191000Unstuffed Cabbage SoupThis recipe can make use of Riverside’s fresh cabbageIngredients:1?lb.?extra lean ground beef?I used 96% lean1?medium yellow onion?chopped3?garlic cloves?minced5?cups?chopped green cabbage?about half of a medium sized head4?cups?32 oz. low-sodium beef broth3?cups?tomato sauce?(24 oz.)1?cup?shredded carrots1/2?cup?uncooked?white or brown long grain rice2?dried bay leaves3?tbsp.?packed brown sugar1?tsp.?salt1/2?tsp.?dried oregano leaves1/2?tsp.?ground black pepper1 1/2?tbsp.?lemon juiceDirections:Add the garlic. Stir and cook 1 minute.Add the cabbage, beef broth, tomato sauce, carrots, rice, bay leaves, brown sugar, salt, oregano, and pepper.Bring to a boil. Then, reduce the heat to simmer and cover the pot. Cook until rice is tender (25 minutes for white rice and 45 minutes for brown rice).Remove the pot from the heat. Stir in the lemon juice. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.Yield: 6 servingsSource: ................
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