Recipes by Marcia Frost

Unstuffed Cabbage Soup

I love stuffed cabbage. It's been a favorite of mine since my mom used to make it when I was a kid. What I never did love was all the preparation involved in making those little stuffed cabbages.

One day I saw a recipe for an "Unstuffed Cabbage Soup." It had all the ingredients of stuffed cabbage, without all the work. I did tweak it a bit, especially since

I like it more sweet than sour. I also decided to make it even easier by putting it in the crockpot (feel free to cook it stove top, just simmer it low and stir every half hour until the cabbage is soft).

1 lb lean ground beef
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon salt
1 cup carrots, chopped
5 cups of cabbage, broken into large pieces
1 teaspoon oregano
1 onion, chopped
32 oz low sodium beef broth
3 cups tomato sauce
1/4 cup brown sugar
1/2 cup white rice

style='font-size:24pt;line-height:150%;font-family:"Arial Rounded MT Bold",sans-serif;color:green'>INSTRUCTIONS

  • Turn crockpot (I used 7 quart) to high.

  • Add ground beef and onion.

  • Cook for 10 minutes.

  • Add spices and vegetables.

  • Mix brown sugar into tomato sauce.

  • Pour broth over mixture.

  • \

  • Turn temperature to low and cook four hours.

  • Stir in rice and cook two additional hours, or until cabbage and rice are tender.

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