Heat olive oil in a Dutch oven or heavy bottomed pot
Add meat and cook, breaking it up as you stir it.
Add garlic and onions, continue to cook until the meat is no longer pink
Add salt, pepper, cayenne, basil, worcestershire; stir.
Add cabbage and tomatoes; stir.
Add stock, water, and rice; stir. Bring to a boil and then lower to a simmer. Cover and cook 30-45 minutes. Make sure the cabbage is tender before you serve this soup. You may have to cook it a bit longer.
Serve with fresh rye bread. You can if you want add a small jar of Sour Kraut to the mixture. It gives it a little zing! Also... feel free to add more beef stock and less water... make it yours!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (481g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49.1mg||15 %|
|Sodium 487.9mg||17 %|
|Potassium 893.2mg||24 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 24g|
|Protein 20.5g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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