Stuffed Cabbage Roll Soup

1. 1

   cut tomatoes in half, chop onion, chop cabbage, chop bell peppers.

2. 2

   brown lean beef about 3/4 done, drain most of fat. Add beef back to dutch oven or large pot. Add garlic/onion powder, soy sauce and Worcestershire cook until mostly evaporated. then remove beef and set aside with any juice/fat.

3. 3

   add butter, chopped garlic, onion saute until translucent

4. 4

   turn up to high, add bell peppers and cook stirring often allowing for a bit of char on peppers. turn down to medium.

5. 5

   add tomatoes, salt and pepper then cook covered for 10 minutes then mash up tomatoes if you want.

6. 6

   add beef base and tomato paste to water and whisk then add to pot.

7. 7

   add cabbage and brown sugar then cook for at least 30 minutes stirring once in a while.

8. 8

   serve with shredded cheese, crackers, sriracha if you want.

* Per serving · 4 servings · Values may vary.

No additional tips available.