Cabbage Roll Soup

1. 1

   In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.

2. 2

   All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.

3. 3

   Cook medium low for about 30 minutes, stirring occasionally

4. 4

   Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.

5. 5

   Serve over cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.