Hungarian Cabbage Roll Soup
This recipe makes easy work of traditional cabbage rolls. I tried yo make this in my 6 qt pressure cooker, but realized I didn't have enough room, and moved it to a regular soup pot (8 qt), but I bet a 6 qt dutch oven would work too since you can fill it more than a pressure cooker. You could also do this in a slow cooker and let it cook on low for 6-8 hours.
Hungarian Cabbage Roll Soup
This recipe makes easy work of traditional cabbage rolls. I tried yo make this in my 6 qt pressure cooker, but realized I didn't have enough room, and moved it to a regular soup pot (8 qt), but I bet a 6 qt dutch oven would work too since you can fill it more than a pressure cooker. You could also do this in a slow cooker and let it cook on low for 6-8 hours.
Cooking Instructions
- 1
Cut your cabbage in half through the stem. Cut each half in half through its stem. Cut the stem out of the cabbage as a wedge. Cut the cabbage into roughly inch by inch pieces.
- 2
Prepare the other ingredients. Combine the onion and garlic. Combine the paprika, black pepper, and thyme. Group the stock, diced tomatoes, soup, and juice. Measure the rice out.
- 3
Add some oil of your choice to your pot and heat over high heat. Add the beef and brown.
- 4
Add the onion and garlic, and cook until softened.
- 5
Add the tomato paste and the spices, and cook until starting to stick to the bottom.
- 6
Add the stock, diced tomatoes, tomato soup, V8 juice, beef bouillon, and Worcestershire sauce. Bring to a simmer
- 7
Add the rice, stir, then add the cabbage. Cover and simmer 45 min.
- 8
While the soup is cooking, fry the bacon (or bake at 375°F for ~20 min).
- 9
Crumble the cooked bacon and mince a handful of parsley. Add to the soup and serve
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