In large soup pot over high heat, season ground beef with salt, and
cook breaking meat up as it cooks. Drain beef, and reduce heat to
medium-low.
Add onion, garlic, paprika and thyme and cook until onions are soft, 5
to 7 minutes. Add tomatoes, tomato sauce, beef stock and cabbage,
and season with salt and pepper.
Bring to a boil, reduce heat to low, cover and simmer until cabbage is
cooked, about 35 minutes. Add the cooked brown rice and simmer 5
more minutes before lading into bowls.
Originally Submitted
11/17/2018
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