Another cold front is getting ready to rock our weekend and that means comfort foods! My family likes to hunker down with Netflix and great meals. Here is a superb soup that comes together quickly and tastes just like your favorite Jewish deli stuffed cabbage rolls. So easy to make! Watch my video and get all the details!
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Stuffed Cabbage Soup
1 tablespoon olive oil
1 small head cabbage, chopped
1 1/2 pounds ground beef
1 onion, chopped
1 (28 oz) can crushed tomatoes
4 cups beef stock (not beef broth)
1/4 cup brown sugar
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup long grain rice
In a large stockpot, over medium heat sauté the onion and ground beef in olive oil till cooked through. Drain the fat and return the ground beef and onions to the pot. Add the beef stock, crushed tomatoes, brown sugar, lemon juice and chopped cabbage simmering over medium heat. Cook covered for 20/25 minutes. Add in the rice and cook covered 20 additional minutes. Serve warm with crusty bread.
Butterscotch No Bake Cookies
1 stick unsalted butter
½ cup whole milk
2 cups sugar
1 tsp. cinnamon
½ cup Cookie Butter or Biscoff Spread
2½ cups old fashioned rolled oats
2 tsp. vanilla
In a large dutch oven bring the butter, sugar, cinnamon and milk to a boil. Allow the mixture to boil for 1 minute. Remove from the heat and then add in the cookie butter, oats and vanilla stirring well. Line the counter with parchment paper and then place a heaping spoonful on the parchment to cool. Enjoy!