Cabbage Roll 

Soup

Prep Time: 15 mins   Cook Time: ~30+ mins

I'm not sure why I always forget about cabbage. I actually love it...sauteed, in a soup, in a salad. But one thing is for sure, every March I pull out all of my favorite cabbage recipes. And this Cabbage Roll Soup is so good every time. 

Cabbage is part of the cruciferous family of vegetables so not only does it taste great, but it has tremendous health benefits. Cruciferous vegetables contain sulfur which the liver loves as it helps to promote detoxification. So make plenty, freeze some for another day, & get loving on that liver!

 Enjoy!

Ingredients

  • 1 lb grass-fed beef or ground turkey

  • 1 large head of cabbage

  • 1 large or 2 medium sweet onions

  • 2-3 stalks of celery

  • 4-5 cloves of garlic

  • 2-3 large carrots

  • ~6 cups organic beef (or other) broth - more can be added

  • 1 large can diced tomatoes

  • 1 large can tomato sauce

  • 1/2 c rice

  • 2-3 tbsp olive oil

  • salt & pepper

  • herbs like thyme or oregano (plenty)

  • 1 bay leaf (optional)

directions

  1. In a large pot, saute the onion in the oil until slightly translucent

  2. Add the garlic, celery & carrots.

  3. Season with a little salt & pepper.

  4. Add the chop meat & mash until crumbled.

  5. Add a little more salt, pepper & seasoning.

  6. Once meat has cooked partially through, add the broth & tomato sauce & a little more herbs.

  7. Chop the cabbage & add to the soup along with the rice.

  8. Bring to a simmer & allow to cook at least 25-30 minutes or until rice is tender.

  9. Top with a little more of the herbs.

  10. Serve & ENJOY!