Easy Recipes from the Pot Rack – October 2024

How many of you out there have a memory that revolves around homemade cabbage rolls? I sure do! My Grandma and I would roll them together every fall when I was just a wee kid. I love the slightly sweet (thanks to the brown sugar) and slightly sour (thanks to the vinegar) profile of this dish. These days my time is limited, so I make the very same recipe in the form of a soup. It usually gets gobbled up so fast that there’s no need to make the rolls! I hope this brings a nostalgic vibe to your kitchen like it does to mine. Happy fall everyone!

Ingredients

A couple swirls around a large soup pot
of olive oil

1 pound lean ground beef

1/2 pound ground pork

1 onion, chopped

2 carrots, sliced

6 cloves garlic, minced

2 14.5 ounce cans diced tomatoes, the fire roasted kind adds some great flavor

6-8 cups green cabbage (medium size), chopped into 2 inch cubes

4 cups beef broth

1/2 cup uncooked white rice

2 Tbsp Worcestershire sauce

1 Tbsp apple cider vinegar

1.5 Tbsp brown sugar

2 tsp paprika

1.5 tsp oregano

1 cup water

Parsley, rough chopped for serving


Instructions

  • Heat oil in a large pot over medium heat. Add beef, pork, onion, and carrot. Salt and pepper to taste. Break up the meat until all is cooked through. This takes about 10 minutes or less. Add garlic and cook until fragrant, about 1-2 minutes. Do not let the garlic burn!
  • Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano, and water. Season to taste with salt and pepper and combine everything. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until rice and veggies are tender, about 20 minutes.

Top with parsley and serve with some gorgeous crusty bread.