Ingredients
0.5 tbspunsalted butter
1 cupVidalia onion, finely chopped
3cloves garlic, minced
Salt and black pepper to taste
1 tbspsmoked paprika
0.5 tspred pepper flakes
1 tspdried oregano
1lb ground veal
28 ozcrushed tomatoes
1 tspsugar
2.5 cupsbeef stock
0.5head green cabbage, roughly chopped
4-5dashes non-alcoholic Worcestershire sauce
3 cupscooked white rice
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Add the chopped Vidalia onions and minced garlic, sautéing for two minutes until fragrant.
Add the ground veal and cook until browned, breaking it up with a spoon.
Season with salt, pepper, smoked paprika, red pepper flakes, and oregano.
Pour in the crushed tomatoes, beef stock, sugar, and non-alcoholic Worcestershire sauce; stir to combine.
Add the chopped cabbage and simmer for 25-30 minutes until the cabbage is tender.
Stir in the cooked rice just before serving to heat through.
Notes
If you cannot find ground veal, lean ground beef is an excellent substitute. Ensure the Worcestershire sauce used is verified non-alcoholic or use a halal-certified alternative. The soup freezes well for up to three months.
- Prep Time:10
- Cook Time:35
- Category:Soup
- Method:Stovetop
- Cuisine:Polish
- Diet:Halal-friendly