"Stuffed Cabbage" Soup

Name: "Stuffed Cabbage" Soup
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 serving(s)
Ingredients: 1 large egg; 3 tablespoons dried unflavored breadcrumbs; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 lb ground beef round; 2 tablespoons vegetable oil; 1 tablespoon vegetable oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 2 garlic cloves, finely chopped; 4 cups packed coarsely chopped green cabbage (about 1 lb.); 4 cups beef stock; 1 (28 ounce) can crushed tomatoes in puree; 2 cups water; 1/2 teaspoon dried thyme; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1 bay leaf; 1/3 cup long-grain rice; salt; fresh ground black pepper; sour cream, for serving

Submitted by ratherbeswimmin

"In 'Winter Gatherings' by Rick Rodgers"

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photo by lolablitz

Ready In:: 1hr 45mins
Ingredients:: 23
Serves:: 8

ingredients

Meatballs
1 large egg
3 tablespoons dried unflavored breadcrumbs
1 teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
1 lb ground beef round
2 tablespoons vegetable oil
Soup
1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 garlic cloves, finely chopped
4 cups packed coarsely chopped green cabbage (about 1 lb.)
4 cups beef stock
1 (28 ounce) can crushed tomatoes in puree
2 cups water
¹⁄₂ teaspoon dried thyme
2 tablespoons sugar
2 tablespoons cider vinegar
1 bay leaf
¹⁄₃ cup long-grain rice
salt
fresh ground black pepper
sour cream, for serving

directions

Meatballs---beat the egg in a medium bowl.
Add the bread crumbs, salt, and pepper; mix together.
Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
Heat the oil in a large pot over med-high heat.
In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
Soup--add the oil to the fat in the pot.
Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
Add the cabbage and stir well.
Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
Decrease heat to med-low and simmer for 30 minutes.
Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
Add the rice and reduce the heat to med-low.
Simmer until the rice is tender, about 20 minutes.
Drain in a wire sieve and rinse under cold running water.
Stir the cooked rice into the soup; season with salt and pepper to taste.
Serve hot, with a dollop of sour cream on each serving.

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Reviews

I just put the meatballs on a large cookie tray and baked in the oven at 350 for 35 to 45 minutes till golden brown. a lot easier, less of a mess and hold together better.

cookdaddy12
Great soup! I used ground chicken because it's what I had on hand, but I think ground beef would have held together better in the browning part. My husband made challah bread to go with it and it was the perfect fall dinner. I have made another cabbage roll type soup but it was too tomato-ey. This was much better and I might try doing half crushed and half diced tomatoes next time. Thanks for the keeper!

lolablitz