Name: Recipes With Ground Pork And Cabbage
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 servings

Cabbage Roll Soup For A Crowd

Egg Roll Noodle Skillet With Ground Pork The Recipe Critic

Recipe Summary Cabbage Roll Soup For A Crowd

Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.

Ingredients | Recipes With Ground Pork And Cabbage

1 pound lean ground beef

½ pound lean ground pork

2 teaspoons salt, divided

freshly ground black pepper to taste

2 tablespoons olive oil

1 cup finely chopped onion

3 cloves garlic, minced

¼ cup red wine

8 cups roughly chopped cabbage, core removed

5 cups tomato puree (passata)

4 cups low-sodium beef broth

11 ounces diced tomatoes

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon dried oregano

¾ teaspoon dried thyme

¼ teaspoon red pepper flakes

2 cups water

1 cup long-grain rice, uncooked

1 tablespoon freshly squeezed lemon juice

1 tablespoon light brown sugar

1 teaspoon Sriracha sauce, or to taste (Optional)

Directions

Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.

Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.

Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.