HEARTY CABBAGE ROLL SOUP

Hearty Cabbage Roll Soup image

Provided by Julie Ann Keene

Time 1h30m

Number Of Ingredients 16

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THE FILLING
1 small bunch green onion tops chopped
2 Tbsp olive oil
1/2 lb ground meat
1/2 c white rice
1 large tomato, chopped
2 Tbsp parsley flakes
To taste salt and pepper
1 1/2 tsp cinnamon, ground
1 1/4 tsp allspice, ground
THE CABBAGE
1 small cabbage head
To taste salt and pepper
juice of one lemon
1 pt cherry or grape tomatoes
2 large cans of crushed tomatoes

Steps:

1. The easiest part! Take all of the filling ingredients and squish em all together in a mixing bowl. Use your hands to really get it all mixed together well.
2. Bring a large pot of salted water to a boil and then dunk the cabbage into the water just long enough to soften up the leaves (about 1 minute). Peel leaves off the cabbage.
3. Line a large pot (I use my cast iron dutch oven) with some of the cabbage leaves to prevent your rolls from sticking.
4. In the middle of a cabbage leaf place a heaping teaspoon of the filling. Roll up the sides and tuck in the ends to make a little packet and place it in the pot seam side down. Continue to do this until all the filling is used.
5. Cover the parcels with the canned tomatoes, reinforcing it with water if there is not enough to cover them completely. Toss in the pint of grape or cherry tomatoes and add the lemon juice and salt and pepper to your taste.
6. Cover the pan and cook on a low simmer for an hour.