Time 1h35m Yield 8 to 10 servings Number Of Ingredients 21 Steps:
For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup. For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes. Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving. Ladle the soup into bowls and garnish with sour cream and dill.
Time 37m Yield 4 servings Number Of Ingredients 18 Steps:
Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender. Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
Time 1h15m Yield 10 Number Of Ingredients 17 Steps:
Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons. Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots. Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper. Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.
Time 10h15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes). Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well. Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth. Cover and cook on LOW for 9 hours. Stir soup well; continue to cook covered on LOW for another hour.
Time 35m Yield 4 servings. Number Of Ingredients 9 Steps:
In a Dutch oven, cook and crumble beef with squash and pepper over medium-high heat until no longer pink; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally. , Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
Time 1h10m Yield 8 Number Of Ingredients 11 Steps:
Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt. Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.
Time 40m Yield 20 servings (5 quarts). Number Of Ingredients 11 Steps:
In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Heat oil in 6 qt. pot over medium heat. Add beef, saute until browned. Add coleslaw mix and onion. Cook covered 4 minutes, stirring after 2. Add tomatoes, beef broth, water, brown sugar. lemon juice and salt. Bring to boil. Add rice, reduce heat to medium-low. Simmer, covered, 45 minutes or until beef and rice are tender.
