Before there was organic, there was my Russian-American grandma.
She raised her own chickens for fresh eggs, and spent hours digging in her vegetable garden. That’s where Grandma got the ingredients for her Cabbage Roll Soup.
Ingredients
1 head green cabbage
2 lbs. ground beef
⅔ cup uncooked rice
2 teaspoons salt
1 onion, finely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
¼ cup chopped parsley
4-6 russet potatoes, chopped
1 squash, finely chopped
1 turnip, finely chopped
1 6-oz. can tomato paste
Preparation
1. Core cabbage and place in large pot of boiling water. Simmer 5 minutes. Remove cabbage and allow to cool.
2. Mix ground beef, uncooked rice and salt in bowl. Form into 8 to 10 large meatballs. Wrap meatballs in cabbage leaves.
3. Place cabbage rolls seam-side down in bottom of water pot. Add chopped vegetables and tomato paste. If necessary, add water to cover. Heat to boiling. Simmer covered for about 90 minutes. Soup is done when cabbage rolls float to top and vegetables are tender.
Serves 8
