I love cabbage rolls, but I don't like all the work that is involved with making them such as boiling the cabbage leaves, stuffing them and then baking. This soup is so much simpler to make, but it has all the flavors of stuffed cabbage rolls. The best part? The longer it sits, the better it is! With 5 servings, you will have tons of leftovers!
Unstuffed Cabbage Roll Soup
Ingredients:
35 ounces raw 93% lean ground beef ~ 25 ounces cooked (5 Leans)
1/4 cup onion, chopped (4 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp black pepper (1 Condiment)
2 cans Great Value Italian diced tomatoes (14.5 ounces each) (7 Greens)
1 tbsp A1 steak sauce (3 Condiments)
4 cups beef broth (4 Condiments)
4 cups cabbage sliced into strips (8 Greens)
Directions:
In a large pot over medium high heat, cook ground beef and onion until brown, about 5 to 7 minutes. Drain the grease.
Add garlic powder, salt, pepper, tomatoes, steak sauce, beef broth and cabbage to the pot. Bring to a boil. Cover the pot and reduce heat. Simmer until cabbage is tender, about 30 minutes. Divide into 5 individual containers that are the same size. This makes a great freezer meal so you can freeze up until 3 months!
For the Crockpot: Cook and drain the ground beef and then add all the ingredients to the Crockpot. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
For the Crockpot: Cook and drain the ground beef and then add all the ingredients to the Crockpot. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Makes 5 Servings
Each serving provides
1 Lean, 3 Greens, and 3 Condiments
