Unstuffed Cabbage Roll Soup

Ingredients

• 1 medium cabbage (shredded and bagged cabbage or coleslaw mix works great and saves this step)
• 16 ounces ground turkey or lean ground beef (TVP, veggie crumbles etc.)
• 1 cup yellow onion, chopped
• 2 garlic cloves, minced (more if you like)
• 1 egg, beaten or egg substitute

• 1 (14 ounce) can stewed tomatoes
• 8 ounces chicken broth or vegetarian chicken broth
• 12 ounces vegetable juice, like V8 (we like to use the hot & spicy here)
• 1 tablespoon brown sugar
• 1/4 teaspoon cayenne (more if you like) (optional)
• 1 tablespoon Worcestershire sauce (veg friendly can be used)
• 1/2 teaspoon nutmeg, fresh ground is best
• 1 bay leaf
• salt and pepper, to taste
• 1/2 cup rice, raw

Directions

1. 1

   Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.

2. 2

   Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.

3. 3

   Add cabbage into pan and saute with the meat just until the cabbage begins to soften.

4. 4

   Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.

5. 5

   To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!