History: Mom came up with this recipe after having some tomato cabbage soup at Round the Clock in Valparaiso with Dad and Uncle Gary. It’s everyone’s favorite.
Note: This version of the recipe is what we make in the Milam’s house. It’s much more stew than a soup. 🙂

Ingredients
Equipment
Method
- In a very large pot, brown ground beef until completely cooked.
- Once cooked, to remove excess fat, drain the meat in a colander then return to the pot.
- Saute onions and garlic with meat until nearly transparent.
- Add remaining ingredients into pot (except for rice). Leave uncovered and bring to a boil. Stir often so the ingredients do not stick to the bottom of the pot.
- Once boiling, cover the pot with a lid. Turn down heat to a low/medium and simmer for 30-40 minutes (or, until cabbage pieces are almost tender). Stir often so the ingredients do not stick to the bottom of the pot.
- Add rice, and then simmer covered on medium heat for another 20 minutes, or until rice is cooked. Stir often so the ingredients do not stick to the bottom of the pot.
- Note: The rice should straight and plump when completely cooked. I prefer to continue to let it simmer uncovered for a few more minutes letting the rice split and curl as, well as the cabbage to get much more tender. This is probably an additional 20 minutes.
- That's it, serve and enjoy! Buttered bread, or crusty bread goes great on the side. Oh, and I recommend a GasX pill before consuming a bowl of soup. 🙂
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