Cabbage Roll Soup

I LOVE Stuffed cabbage. I’ve only had my grandma’s but hers is the BEST! So when I found this recipe I had to make it as it reminded me of her.

Recipe

1 pound ground beef
1 medium onion, chopped
2 teaspoons minced garlic
1 medium green bell pepper, chopped
6 cups of water
6 chicken bouillon cubes
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 bay leaves
1 teaspoon paprika
2 teaspoons dried dill weed
1 tablespoon brown sugar
Salt and pepper to taste
1/2 head shredded cabbage or 1 bag coleslaw mix
3-4 cups cooked rice
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Cook ground beef in a Dutch oven medium-high heat
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until crumbled and done.
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Drain grease. Add onion, garlic,
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and bell pepper
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and cook
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until vegetables are soft. Add 6 cups of water
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and 6 bouillon cubes.
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(Or substitute 6 cups of chicken stock or broth.) Stir in the tomato sauce and diced tomatoes.
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Add bay leaves,
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paprika,
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dill weed,
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and brown sugar.
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Bring to a boil, then reduce heat to a simmer for about 20-30 minutes, stirring occasionally. Season with salt and pepper to taste. Stir in the cabbage
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and cook just until tender, but not too soft.
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To serve, place a spoonful of rice in a bowl, then ladle hot soup over the top. Store rice and soup separately in fridge.

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