Easier than stuffed cabbage, and healthy, too!
Cook up a pot and use this soup to keep full during all the Seudas coming your way!
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon dried thyme
- 2 ½ cups thinly sliced peppers
- 1 onion, sauteed until clear
- 6 cups water or beef broth (you can use less to make a thicker soup)
- 1 15-ounce can crushed or diced tomatoes
- 2 tablespoons honey
- 1 tablespoon sweet paprika
- 3 cups coarsely chopped green cabbage or 1 bag of shredded cabbage
- 2 tablespoons cider vinegar
- ¼ teaspoon salt
- Freshly ground pepper to taste
- Heat oil in a Dutch oven or heavy pot over medium heat.
- Add beef and thyme, and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes.
- Stir in peppers and sautéed onion; cook, stirring for 2 to 3 minutes more.
- Stir in water (or broth), tomatoes, honey and paprika, and adjust the heat so the mixture boils gently.
- Cook for 15 to 20 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Makes 6 servings. Count each serving as half a protein – this way you can still have another small serving of protein at your Yom Tov meal.
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