Cabbage Soup (Hearty)

Tastes even better the next day

Ingredients

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb. lean ground sirloin
  • 1/2 lb. mild Italian pork sausage (Johnsonville’s Naturals)
  • 1 medium head cabbage, chopped (core removed)
  • 2/3 cup uncooked long grain rice (I use brown)
  • 28 oz. can diced tomatoes (or Italian)
  • 2 Tbls. tomato paste
  • 6 c. beef stock (Kitchen Basics)
  • 1 1/2 c. V8 vegetable juice
  • 1 t. paprika
  • 1 t. dried thyme
  • ½ t. garlic powder (or more to taste)
  • 1 Tbls. Worcestershire sauce
  • 1 bay leaf
  • salt and pepper, to taste
  • soup crackers, optional

Instructions

In a large pot, brown onion, garlic, pork and beef. Remove meat to a large plate lined with paper towel to absorb the grease. Drain any excess grease in pot, then return meat to pot.

Stir in chopped cabbage and let cook just until slightly softened (about 3 minutes).

Add all remaining ingredients, bring to a boil and reduce heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)

Remove bay leaf and serve with soup crackers if desired