"MG" > wrote in message ...
I decided to make the stuffed cabbage roll soup last night, left it to "flavour-up" overnight and had it for tea tonight...amazing, and very flavourful!

So, here's my official thanks to the original poster of the recipe...I can't locate the original post, but if you know who you are, then a big thanks !!

apologies, this is the recipe I used

STUFFED CABBAGE SOUP,

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.

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