Cabbage Roll Soup

Randy Miller sent this one in, and it solves the only real problem with cabbage rolls: the rolling. Everything that would go inside the leaf goes straight into the pot instead, and twenty-six minutes later the rice is done and supper is ready.

Randy says it's very filling and delicious, and he isn't wrong. This is a one-pot cold-weather meal that makes a big batch.

Ingredients

• 4 cups beef broth
• 1 can (8 ounces) tomato sauce
• 1/2 cup uncooked long-grain rice
• 1 bay leaf
• 3 teaspoons brown sugar
• 2 teaspoons parsley
• 2 small spoons olive oil
• A pinch of salt and pepper
• 1 pound ground beef
• 1 onion, diced
• 2 teaspoons minced garlic
• 4 cups chopped green cabbage
• 2 carrots, sliced

Instructions

1. In a large pot, heat the olive oil. Add the ground beef and season with salt and pepper. Cook, breaking the meat up with a spatula, until browned, about 6 minutes.
2. Add the garlic and onion and cook about 4 minutes.
3. Add the carrots, cabbage, beef broth, rice, tomato sauce, bay leaf and brown sugar to the pot. Season again with salt and pepper.
4. Bring to a boil and cook about 26 minutes, until the rice is done.

Notes

Pull the bay leaf before serving. The rice keeps drinking up broth as it sits, so add a splash more if you're reheating leftovers the next day.