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Cabbage Roll Stew

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Eastern European
Cabbage Roll Stew
Ingredients
  • 1 1/2 cups converted long-grain white rice
  • 3 cups water
  • 1 pound ground beef
  • 2 cups water
  • 1 (20 ounce) jar pasta sauce (such as Ragu®)
  • 1 (10 ounce) can tomato soup
  • 3 1/2 pounds cabbage, cut into bite-size pieces
  • 1 onion, chopped
  • salt and ground black pepper to taste
  • 1 dash hot pepper sauce
Instructions
1
Combine the cooked rice and three cups of water in a saucepan, then place it over high heat. As the mixture reaches its boiling point, decrease the heat to a lower medium setting and cover the pan. Allow it to cook for 20 to 25 minutes, or until the rice is fully tender and all liquid has been absorbed.
2
Heat a large saucepan over high heat, then bring it to a medium-high temperature. Add the beef and stir constantly until it's nicely browned and crumbly, taking around 5 to 7 minutes; remove the cooked beef from the pan and discard any excess grease.
3
Add two cups of water, cooked rice, pasta sauce, tomato soup, shredded cabbage, chopped onion, salt, black pepper, and hot sauce to the beef. Stir everything together until it's well combined. Place the mixture over high heat and bring it to a boil, then decrease the heat to a lower medium setting and cover the pan. Allow it to simmer for 20 to 30 minutes, or until the cabbage is soft and tender.
4
Note: Be sure to monitor the soup's consistency during this time, as it may require additional adjustments.