This recipe makes a thick soup – really more stew-like. If you want a thinner soup, just add more vegetable juice. This soup warms up incredibly well. In fact, I might actually prefer it the second day after all those flavors have time to get happy.

This soup may taste better on the second day. (Southern Bite)

Stuffed Cabbage Soup

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Serves: 8 to 10

Ingredients

• 5 pounds ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can petite diced tomatoes, undrained
• 3 cups vegetable juice (such as V8)
• 3 cups beef broth
• 1 cup rice
• 1 medium head cabbage, cored and chopped
• salt
• pepper

Soup that will make you wish for more. (Southern Bite)

Instructions

1. In a large stock pot or very large Dutch oven, brown the ground beef over medium-high heat.
2. Once it starts to brown, add the chopped onion and cook until the beef is no longer pink.
3. Drain the grease.
4. Return the meat and onion to the pot over medium heat.
5. Stir in the garlic and cook about 1 minute.
6. Add the undrained tomatoes, vegetable juice and beef broth.
7. Bring to a boil, then stir in the rice.
8. Reduce the heat to a simmer and add the cabbage. Stir well.
9. Cook, covered, for 20 to 30 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked.
10. Generously add salt and pepper to taste.
11. Add additional vegetable juice if you’d like a thinner soup.