Stuffed Cabbage Soup

I love this soup because it tastes just like stuffed cabbages without all the hard work of stuffing the cabbages. So simple and all in 1 large pot!

Step: 1

Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.

Step: 2

Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

Per Serving: 283 calories; protein 13.7g; carbohydrates 35g; fat 10.4g; cholesterol 39.4mg; sodium 793.6mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.