Stuffed Cabbage Soup
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Ingredients
- 1 lb. ground round
- 1 medium yellow onion, chopped (about 2 cups)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. chopped garlic (4 garlic cloves)
- 1/2 tsp. ground cinnamon
- 3 3/4 cups beef consommé (from 3 [10 1/2-oz. each] cans)
- 3 1/2 cups tomato sauce (from 2 [15-oz. each] cans)
- 6 cups chopped green cabbage (from 1 small head)
- 2 medium (6 oz. total) carrots, thinly sliced (about 1 cup)
- 1/2 cup uncooked long-grain white rice
- 2 Tbsp. dark brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 dried bay leaf
- 2 Tbsp. fresh lemon juice (from 1 lemon), plus lemon wedges for serving
- 2 Tbsp. chopped fresh dill, plus dill sprigs for garnish
Cook meat:
Cook ground round, onion, salt, and pepper in a small Dutch oven or large saucepan over medium-high, stirring often, until meat is no longer pink, about 5 minutes. Stir in garlic and cinnamon, and cook, stirring constantly, 1 minute.
Add vegetables and rice, and simmer:
- Stir in consommé and tomato sauce. Bring to a low boil over medium.
- Stir in cabbage, carrots, rice, brown sugar, Worcestershire, and bay leaf. Return to a boil over medium. Reduce heat to low; cover and simmer until rice is tender, about 25 minutes.
Garnish and serve:
- Remove from heat, and let stand, uncovered, 15 minutes. Remove and discard bay leaf; stir in lemon juice and chopped fresh dill.
- Ladle evenly into 6 bowls. Garnish with dill sprigs; serve with lemon wedges.