After making cabbage rolls last month, I wanted something that would be of a similar flavor, but without all the work. After thumbing through my cookbook collection, I came up with this recipe. I’m submitting it to this week’s Frugal Fridays food blogging event. I used almost all pantry staples, so I don’t have the exact cost breakdown, but I guarantee it was less than $10.
The original recipe, as made, was far too sweet. In this adaptation, I’m using condensed tomato soup instead of tomato sauce, less sugar, and more lemon. I found that there were some tough spots of cabbage, so in the future, I’d either parboil the cabbage somewhat, or discard the veins or cut them into much finer pieces.
Grandma’s Stuffed Cabbage Soup
adapted from recipe from Clementine’s (North Olmstead, OH)
as found in the book “A Taste of Ohio History” by Debbie Nunley and Karen Jane Elliott
2 c. diced onions
1 1/2 lbs. ground beef
3 tbsp. olive oil
1/3 c. brown sugar
1 small head cabbage, diced (make sure you discard tough parts or cut them down into fine dice)
2 (14 1/2 oz.) cans diced tomatoes
4 c. beef broth
4 cans condensed tomato soup
3 tbsp. lemon juice
2 c. cooked white rice
Salt and Pepper to taste
In a large soup pot, saute onions and ground beef in oil until meat is browned. Do not drain. Add sugar and cabbage and mix well. Add the next 4 ingredients and bring to a boil. Reduce heat and simmer for 2 hours. Add rice and simmer 10 more minutes. Season with salt and pepper.