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Cabbage Soup with Brown Rice

This is not your mother’s cabbage soup! To save time, buy pre-sliced raw carrots, frozen or fresh chopped onions, and jarred minced garlic.

Servings: 1

Ingredients:

1/2 tsp canola oil

4 oz 95% lean ground beef

1/3 cup medium bell pepper

3 tbsp large carrots

1 1/2 tbsp medium onion

1/4 tsp caraway seeds

1/4 tsp dried marjoram

1/2 cup cabbage

1/2 garlic clove

1/4 cup diced tomatoes with juice

1 1/2 tbsp raisins

1/4 tsp paprika

2 1/2 tbsp dry brown rice

Salt and pepper to taste

1 cup water

Directions:

  1. Heat the oil in a large soup pot. Add the ground meat and sauté for 6 to 7 minutes. Drain off the fat.
  2. Add the chopped bell peppers, sliced carrots, chopped onion, caraway seeds, and marjoram and sauté for 10 to 12 minutes.
  3. Add the shredded cabbage and minced garlic, cover, and cook an additional 10 minutes.
  4. Add water, tomatoes, raisins, paprika, salt, and black pepper. Simmer for 30 to 35 minutes.
  5. Meanwhile, cook brown rice according to package instructions.
  6. Serve cabbage soup with 1/3 cup cooked brown rice.