In a recent blog, I admitted to watching (and LOVING!) Paula Deen, although I warned you not to make any of her recipes. Well, this one is an exception. This recipe was not actually created by Paula, but was featured on her show. I haven't had a chance to make it yet, but I think I have all the ingredients, so maybe this week! I have not doctored or messed with the list of ingredients in my normal manner yet, but I can already tell you that I will reduce the volume by half. This recipe makes enough to feed at least 8 starving people!
Ingredients
Ingredients
Meatballs:
2 pounds ground meat (or your favorite blend of veal, pork and beef)
1 cup uncooked rice
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 medium onion, minced
Mix all ingredients by hand in a large bowl. Shape meatballs into walnut-sized balls. Set aside.
Soup:
2 tablespoons minced garlic (about 3 cloves)
2 tablespoons olive oil
1 cup coarsely minced onion
1 cup thinly sliced carrots
1 cup tomato paste
1/2 cup brown sugar
1/2 cup ketchup
One 28-ounce can whole peeled tomatoes with juice (squeeze tomatoes to crush)
Salt and freshly ground black pepper
1 medium cabbage, sliced into ribbons about 1/2 inch wide
1 bay leaf
1/2 cup fresh lemon juice
1/2 cup golden raisins
Saute onions and carrots in olive oil until slightly softened. Add the garlic and stir for one minute. Then add sugar and all tomato products. Refill 28 ounce tomato can with water and add that as well. Stir and cook for about 30 minutes. Add cabbage and bay leaf. Cook another 30 minutes or until cabbage is soft. Add meatballs and continue simmering another 30 minutes. Finally add lemon juice and raisins. Heat through for about 5 minutes. Serve hot with a dollop of sour cream on top, if desired.
- See more at: http://www.foodnetwork.com/recipes/cabbage-soup-recipe/index.html#sthash.yGVeRmL1.dpuf
Read more at: http://www.foodnetwork.com/recipes/cabbage-soup-recipe/index.html?oc=linkback
2 pounds ground meat (or your favorite blend of veal, pork and beef)
1 cup uncooked rice
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 medium onion, minced
Mix all ingredients by hand in a large bowl. Shape meatballs into walnut-sized balls. Set aside.
Soup:
2 tablespoons minced garlic (about 3 cloves)
2 tablespoons olive oil
1 cup coarsely minced onion
1 cup thinly sliced carrots
1 cup tomato paste
1/2 cup brown sugar
1/2 cup ketchup
One 28-ounce can whole peeled tomatoes with juice (squeeze tomatoes to crush)
Salt and freshly ground black pepper
1 medium cabbage, sliced into ribbons about 1/2 inch wide
1 bay leaf
1/2 cup fresh lemon juice
1/2 cup golden raisins
Saute onions and carrots in olive oil until slightly softened. Add the garlic and stir for one minute. Then add sugar and all tomato products. Refill 28 ounce tomato can with water and add that as well. Stir and cook for about 30 minutes. Add cabbage and bay leaf. Cook another 30 minutes or until cabbage is soft. Add meatballs and continue simmering another 30 minutes. Finally add lemon juice and raisins. Heat through for about 5 minutes. Serve hot with a dollop of sour cream on top, if desired.
- See more at: http://www.foodnetwork.com/recipes/cabbage-soup-recipe/index.html#sthash.yGVeRmL1.dpuf
Read more at: http://www.foodnetwork.com/recipes/cabbage-soup-recipe/index.html?oc=linkback
I've made this recipe MANY times now and have adjusted it. I never add the brown sugar! It really doesn't need it at all. The soup has a nice balance of sweet and sour if you only add the ketchup, golden raisins, and lemon juice.
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