What’s For Dinner?
Hungarian Cabbage Soup
(First star is lowest, fourth star is highest)
Marion Schnerr of Trenton, N.J., wrote in to the AJC's Food Goddess column requesting cabbage soup like one she enjoyed at a Pennsylvania restaurant. That prompted Mariettan Aldo Fabbri to remind us of his soup recipe that was published with a story featuring him some years ago.
Our tester likes the soup, noting that it freezes well so you can serve half now and half later.
Hands on time: 20 minutes Total time: 1 hour and 25 minutes Serves: 8
3 tablespoons vegetable oil
2 cloves garlic, crushed
2 medium onions, chopped
1 1/2 pounds ground beef
1 tablespoon salt
1 (15-ounce) can diced tomatoes, undrained
2 (14 1/2-ounce) cans beef broth
2 (14 1/2-ounce) cans chicken broth
1 tablespoon chili powder
1 small cabbage, chopped (about 5 cups)
1 large potato, peeled and cut into bite-size pieces
1/2 cup uncooked rice
1 (15-ounce) can light red kidney beans, undrained
1 teaspoon ground black pepper, or to taste
Skim off excess fat. Add potato, rice and beans. Cover and simmer 15 to 20 minutes or until rice is done. Add pepper to taste.