Stuffed Cabbage Soup
1 tablespoon olive or canola oil
1 lb ground beef
2 sweet Italian sausage links (turkey or pork), remove casing
1/2 bag frozen mirepoix veggies (or 1/2c each diced onion, carrots, celery)
2 teaspoons sweet paprika
1 teaspoon smoked paprika
2-3 cloves minced garlic
2 teaspoons Montreal steak seasoning (or black pepper)
1 teaspoon basil
1/2 teaspoon oregano
1/4 cup tomato paste
1 box beef broth or stock
28 ounces crushed tomatoes (1 can water)
2 beef bouillon cubes
1 tablespoon sugar
2-3 teaspoons hot sauce
2/3 cup barley
1/2 head green cabbage, shredded or chopped (pre-shredded works)
In a Dutch oven or soup pot, brown off ground meat and sausage, add vegetables and sauté until translucent. Add all spices and sauté for 1 minute, then add tomato paste, stir frequently until spices and paste form brown bits on the bottom of the pan.
Add beef broth and scrape browned bits from the bottom of pot. Add tomatoes, water, bouillon cubes, sugar and hot sauce. Bring up to a boil, add barley, turn heat to med-low and cover for 10 mins (cook barley per box directions). Add cabbage and cook until wilted, 5-10 minutes.
Serve with toasted rye bread.