Emma Cornelius Revels and Magnolia Beauregard: In Loving Memory. I want to recapture the foods that my grandmother and great-grandmother prepared for me as a child.
Monday, November 9, 2015
Stuffed Cabbage Soup
Ingredients:
1 tbsp olive oil
1 lb of lean ground beef
2 cloves of garlic, minced
1/2 small yellow onion, diced
Kosher salt and black pepper (go heavy on the pepper)
1 tsp dried basil
1/8 tsp cayenne pepper
1 tbsp worcestershire sauce
1 small head of green cabbage, chopped
20 oz crushed tomatoes
1 c beef stock
2.5 c water
1/2 c white rice
Directions:
Heat olive oil in a Dutch oven or heavy bottomed pot
Add meat and cook, breaking it up as you stir it.
Add garlic and onions, continue to cook until the meat is no longer pink
Add salt, pepper, cayenne, basil, worcestershire; stir.
Add cabbage and tomatoes; stir.
Add stock, water, and rice; stir. Bring to a boil and then lower to a simmer. Cover and cook 30-45 minutes. I found that after 45 minutes my cabbage could have used a little more time to cook down, so I will cook it longer before serving next time.
Serve with rye bread.
I Was Born To Cook - Mary Ellen's Cooking Creations
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