Stuffed cabbage soupUser Submitted Recipe
1 lb. ground beef
1 onion, chopped
1 head of cabbage, chopped
1/4 cup water
2 cups of rice (or 1 bag of boil in bag type)
2 10 oz. cans condensed tomato soup
2 10 oz. soup cans filled with water
1-2 tsp. Worcestershire sauce (depending on your taste—this will add a little zing!)
Salt to taste
Pepper to taste
Brown ground beef in a saucepan until no longer pink. Drain. Add onion to beef and cook until tender. In another saucepan, sauté cabbage in 1/4 cup water and add salt/pepper to taste. Add cooked cabbage to the meat/onion mixture and let simmer, on low heat, for about 10 minutes, stirring occasionally. In the meantime, cook rice, according to directions on the box, in a separate pan until tender and then set aside.
Add tomato soup, water, and Worcestershire sauce to ground beef/onion/cabbage mixture and let simmer on low heat for about 20 minutes, stirring occasionally to make sure the tomato soup is not burning at the bottom of the pan. Mix in rice and use salt and pepper to flavor the soup to your liking. Let simmer again for about 1 hour and then soup should be ready to enjoy!