Winter has certainly hit NJ in the last few days.  We even had some snow.  Yes, just some snow.  Not a blizzard, like every weatherman said we would.  Instead, we woke up to a few inches of snow.  It was enough to give me a snow day today though, which I am always grateful for!

To me, the best way to warm up from the cold is by having a steaming hot bowl of soup.  Yum.  I decided (with a little pinspiration) to take a dish that I love but that is somewhat tedious and time-consuming to make and turn it into a soup.  This Stuffed Cabbage Soup has all of the flavors of the traditional cabbage roll, but is much easier (and quicker) to make.  I omitted the ground beef from the original recipe and went with just ground pork.  I added lots of flavor with ingredients like V8, Worcestershire sauce, and tomato paste.  If you’re a fan of cabbage rolls, you must try this soup!

Start with the meat…

•  Heat a large Dutch oven over medium-high heat and add some ground pork (use beef if your prefer!).

• Break the meat up with a wooden spoon.

• Cook until the meat is almost completely browned.

• Meanwhile, chop up a red onion and mince up some garlic.

• Add the onion and garlic to the pot.

• Stir to combine.
• Cook until the veggies soften a little, about 5 minute.
• While the veggies cook, chop up a head of cabbage.

• Add the cabbage to the pot.

• Let cook, stirring occasionally, until the cabbage begins to wilt.

• Sprinkle in a few tablespoons of flour.

• Stir to evenly distribute the flour.
• Let cook for a minute or two.

• Add 1 large can of diced tomatoes.

• Pour in 4 cups of beef broth.

• Pour in 1½ cups V8.

• Add a bay leaf.

• Add 1 tablespoon Worcestershire sauce.

• Sprinkle in a teaspoon each of dried thyme and paprika.

• Season with s&p, to taste.

• Stir, then add ½ cup of brown rice.

• Stir again, then bring to a boil.
• Reduce to a simmer.
• Cover and cook until the rice is done, about 30 minutes.

Enjoy!