Thursday, October 31, 2013

Stuffed Cabbage Soup

1 tablespoon olive or canola oil
1 lb 90/10 ground beef or ground turkey
1 sweet Italian sausage link (turkey or pork)
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
1 teaspoon 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
2 lbs cabbage, coarsely chopped (1 medium head)

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 3-4 minutes. Add tomato paste, stir frequently until spice and paste begin to brown. 

Add broth and scrape up browned bits from bottom of pot. Add tomatoes, water, bouillon, sugar and hot sauce. Bring up to a boil, add barley, turn heat to med-low and cover for 10 mins. Add cabbage and cook until wilted, 5-10 minutes. 

Serve with toasted rye bread.