Stuffed Cabbage soup

This one is a huge favorite in my house. For the cabbage, the amount your use depends on the size head you have. If its a smaller head of cabbage, you can use the whole thing, for a large head, just use half. There’s not really a right or wrong with this recipe, its all about how thick you want it. For fun, if you swap the cabbage and do 8-9 chopped up bell peppers instead, it makes a delicious stuffed pepper soup- same recipe, just substitute peppers for cabbage.

1 small head of cabbage

3lbs burger

seasonings – I use 1 tablespoon garlic, 3 tablespoons italian seasoning, 1 tablespoon ground black pepper, 2 teaspoons salt and 2 teaspoons season salt

1 medium onion diced

3 cups cooked rice

In a big stock pot (mine is 12 quarts) put in your raw burger. Yes, I KNOW this sounds crazy but it will cook up just fine in the water your going to add and it flavors the broth amazingly as it cooks!! Add in your chopped up cabbage and diced onion. Add in all your spices. Fill your pot up with water, about 2 inches from the top and simmer on low. Stir occasionally and break apart the meat as it cooks. When meat is cooked and cabbage is tender, add in 3 cups of cooked rice. I prefer white but any type is fine. The rice isn’t necessary but it adds a nice heartiness to the soup. Let simmer another 15 minutes and serve.

In a 12 qt pot this should make 12 servings. I make and freeze an entire pot at a time. We love it for winter lunches. We use these containers to freeze our soups in. They are great to go right from freezer to fridge to microwave and are reusable over and over again!! Just don’t microwave the lid (lesson learned LOL) I do like that you can write on the lid with a sharpie though and it comes right off with a scrubbie.