Cabbage Roll Soup Recipe
Ingredients
- 1 pound ground beef --if you don't have a local source for pastured meats, find safe, healthy pastured meats here
- 1 pound ground Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, diced
- 1 small cabbage, chopped
- 1 green pepper, chopped (optional)
- 1/2 cup celery, chopped (optional)
- 14.5 ounce can organic diced tomatoes --or even better chop fresh tomatoes or buy them in a glass jar to avoid the BPA in the can lining
- 14.5 ounce can organic tomato sauce
- 3 cups beef bone broth -- click here for 3 simple ways to make bone broth. By the way, pressure cooker broth is fast & easy. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
- Sea salt and pepper to your taste preference, we like a lot
- 2 cups cooked rice, we like this rice (SKIP this for a low-carb meal!)
Instructions
- Cook the meat and onion until brown in a stock pot.
- Add the garlic and cook another minute.
- Add the rest of the ingredients except the rice. Cook for about 20 minutes to get the cabbage tender and the flavors throughout.
- Right before eating, stir in the cooked rice.
- Note that I'll sometimes add extra broth or water and cook the rice right in the soup. Just be sure to cook it (simmer) 20 minutes or so after adding so it's cooked well.
Notes
These ingredients are all approximate, feel free to add more or less of anything!