Margaret Suran wrote:
> For Jill McQuown, who loves soups.
>
>
> A Nice Soup For A Cold Day
>
>
> STUFFED CABBAGE SOUP, Recipe by Maurice Mayer, aka Computer Guru
>
>
> 2 lbs ground beef
>
> Brown in heavy bottomed pot in small amount of oil, remove meat and
> set aside, save oil in pot.
>
> 2 large onions chopped
>
> Soften the onions until translucent (do not brown) in the same pot and
> drain excess oil afterwards.


We made a double batch of this wonderful soup with cabbage, onions and
tomatos from the garden. Just wanted to let you know that it freezes
really well, I put it in portions for two in zip-lock bags and into the
freezer. Just thaw a bit then put in the micro wave in a safe container
and you are ready for a hearty meal with a sandwich, cheese and
crackers or just soup. Jan
>
> Add the following:
>
> 3 lbs of shredded or chopped Napa cabbage
>
> 1/2 cup brown sugar (or to taste)
>
> 1/4 cup lemon juice
>
> 14 oz can of low sodium beef or chicken broth
>
> 2 large cans (28 oz, 794 g) of whole peeled tomatoes
>
> 1 large can of chopped tomatoes
>
> 1 large can of water
>
> 1/2 - 3/4 cup of white rice
>
> Salt and Pepper to taste (optional)
>
>
> Return the browned ground beef to the pot. Bring all to a boil then
> simmer until rice and cabbage are done (about 30 to 45 minutes). If
> there is not enough liquid, add more broth or water.
>
>
> This is the basic recipe for "unstuffed" stuffed cabbage. You can use
> your own recipe for stuffed cabbage and just save the step to stuff
> the leaves. I recommend Napa cabbage because it is fairly mild and
> cooks nicely in a short time.
>
> Makes 8 to 10 portions