- Servings: 8-10
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
|1½ lb||Ground Chuck|
|1||Large Onion, diced|
|½ cup||Diced Green Pepper|
|1||Medium Head Cabbage, shredded|
|1× 26 oz||Container Beef Stock|
|2× 14.5 oz cans||Diced Tomatoes, undrained|
|1× 8 oz can||Tomato Sauce|
|2 Tbsp||Cider Vinegar|
|1||Boil In Bag Bag Brown Rice, uncooked|
In a large Dutch oven, cook ground chuck over medium high heat until no longer pink, about 10-12 minutes. Drain. Add the onion and green pepper, then cook for 5 minutes. Add the shredded cabbage and cook for 5-7 minutes more, stirring well. Add the beef stock, diced tomatoes, tomato sauce, sugar and vinegar, then mix well. Add the uncooked rice, mix well, and bring to a simmer. Cover and cook for 7-10 minutes, or until rice is cooked through.
The taste of this soup improves over time, so, I always make it one day before I want to serve it. This gives the flavors time to "meld". It truly tastes like stuffed cabbage but you don't have all the work.