Ingredients
The following ingredients have 7 Servings
- 1/2 tablespoon bacon drippings or cooking oil
- 1-1/2 cups chopped onion
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 1-1/2 pound ground beef
- 1-1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
- 5 cups low sodium beef or chicken stock
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5 ounce) can of fire roasted diced tomatoes
- 1 cup V-8 juice
- 1 tablespoon brown sugar
- Couple dashes Worcestershire sauce
- 6 cups chopped cabbage
- 1/2 tablespoon butter, optional
- 1-1/2 cups of cooked white or brown rice
Instruction
- Heat bacon drippings or oil over medium in bottom of a soup pot. Add onion and celery, cooking until tender, about 4 minutes.
- Add garlic and ground beef and cook until no longer pink; drain off excess fat.
- Add seasonings, stir and cook a minute, then add broth, all tomatoes, tomato juice, brown sugar, Worcestershire and cabbage.
- Bring to a boil, reduce to simmer, cover and cook for about 30 minutes, or until cabbage reaches desired tenderness.
- Stir in butter, if using; taste and adjust seasonings as needed. Add about 1/4 cup of rice to each serving bowl, and spoon soup over the top.
