Stuffed Cabbage Soup
Portion Size: 1 cup Yields: 8 servings
| Ingredients | Notes: |
| 4 cups reduced sodium beef broth | |
| 1/2 lb. extra lean ground beef | |
| 2 tablespoons vinegar | |
| 1 tablespoon sugar | |
| 1 teaspoon garlic | Washed, peeled, minced |
| ¼ cup carrots | Washed, peeled and shredded |
| ¼ cup onion | Peeled, washed, and finely chopped. |
| ¼ cup white or brown rice | |
| 2 cups cabbage | Washed, cored and chopped |
| ¼ teaspoon ground black pepper | |
| 1 cup canned no added salt tomato sauce | |
| 1 cup canned no added salt chopped diced tomatoes. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil over medium high heat in large pot. Add beef and cook until browned. Drain fat. Reduce heat and add onions, carrots, vinegar, sugar, garlic, rice and tomato sauce. Cook and bring to a boil. | Cook until internal temperature reaches 165°F. |
| 2 | Reduce heat and simmer for 20 minutes. | |
| 3 | Add cabbage and 1 cup water. Cook 20 minutes or until cabbage is tender. |
Posted in Soup Recipes
