Cabbage Roll Soup

This recipe started out as me wanting to make cabbage rolls, then I couldn't use the cabbage because the leaves weren't whole for rolling them up. So I decided to make soup instead. It has all the same stuff as you would find in a good cabbage roll but in a delicious, warm-you-to-your-toes soup!

Cabbage Roll Soup:

2-3 Tbsp EVOO

1 onion, chopped

2 carrots, chopped

1 lb. ground pork

2 cloves garlic, minced

1/2 head green cabbage, cored & chopped

6 cups Low Sodium Organic Vegetable Broth

Salt & Pepper, to taste

1 cup cooked long grain white rice

Heat a soup pot or Dutch oven over medium heat, add EVOO, onions and carrots. Cook 5 mins then add the ground pork, cook until no pink remains. Add garlic and cabbage, stirring to keep the garlic from burning for 3-4 mins. Once cabbage starts to release it's juices, put the lid on and let it cook on low for 5-10 mins, it will really cook it down and look nice and translucent. Now add the vegetable stock and bring it to a boil, add salt and pepper to taste. I usually add some Epicure seasonings such as 3 Onion Dip Mix or Hot Artichoke Dip Mix at this point to bump the flavour. When ready to serve, add the cooked rice and allow to heat through 1 min. Spoon into bowls and serve. Yummy!

Extra options: add a can of diced tomatoes for extra oomph.