Stuffed Cabbage Soup
If you like stuffed cabbage, this is a great, fast recipe to get all of the flavors quickly. If you don’t have the time to roll and stuff the cabbage, this is the next best thing!
2-4 tablespoons canola oil
1 ½ pounds ground beef or turkey
4 cups beef or chicken stock
1 28 oz canned tomatoes, chopped
¼ cup balsamic vinegar
1 ¼ -2 cups tomato juice
2 tablespoons sugar or agave (or more to taste)
1 teaspoon cinnamon
1 head of cabbage, chopped into small, bite-sized pieces
2 carrots, peeled and diced
1 large onion, peeled and diced
salt and pepper
- Heat a stock pot over a medium-high heat. When it’s hot, add 2 tablespoons of oil, and brown the ground beef (or turkey). Sprinkle with salt and pepper.
- Add the stock, tomatoes, balsamic vinegar, tomato juice and sugar (or agave). Bring to a boil, and add the remaining ingredients. When the soup comes to a boil again, reduce the heat to low, and gently simmer for 15-20 minutes, or until the vegetables are cooked through
- Adjust the seasoning as needed with vinegar, sugar (or agave), and salt and pepper to taste.
Makes approximately 3 quarts (approximately 6-8 servings)