Evening Edge
What’s For Dinner?
DEL.ICIO.USHungarian Cabbage Soup
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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
Ingredients:
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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
Instructions:
Heat oil in Dutch oven over medium heat and add garlic and onions. Cook and stir for 3 minutes until onions are transparent. Add ground beef and cook over medium-high heat until browned, about 10 to 12 minutes, stirring infrequently to ensure larger pieces. Add salt and cook 3 minutes. Add tomatoes, beef broth, chicken broth and chili powder. Bring to a boil and add cabbage. Cover, reduce heat to low and simmer 30 minutes.
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.
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.
Nutrition:
Per serving: 374 calories, 26 grams protein, 16 grams fat (percent calories from fat, 39), 31 grams carbohydrates, 67 milligrams cholesterol, 1,713 milligrams sodium, 3 grams fiber.
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