- olive oil for sauteeing
- 1 medium onion, diced
- 2-6 cloves garlic, minced
- 1 cabbage, chopped
- 1 cup ground beef/pork
- 1 cup uncooked rice
- 2 large cans crushed tomatoes
- 6 cups water or broth
- salt & spices to taste
In a large stock-pot or stew pan -- at least 5 quart -- saute the onion and garlic in the olive oil. Then stir in your meat (or meat substitute) and cook until browned. Now add your crushed tomatoes and water or broth. Stir well.
Next you want to add seasonings. Salt moderately; you can add more salt later. Any seasoning combination you like will work, be creative. A total of two to three spoonfuls of dry spices is good for this volume of soup. Turn down your heat to where it's just simmering, and stir in the cabbage. Stir well, then add the uncooked rice. Carefully push the rice down to where it's just submerged in the soup; you want it floating on top of the cabbage. Cover the pan and after 30 minutes, taste the soup and adjust seasonings if necessary. Your rice may take up to an hour to be fully cooked, but once it is, the soup is ready to eat.
Featured product(s): Beef, Cabbage, Pork,
Background ingredients: Garlic, Tomatoes, Rice,