CABBAGE ROLL SOUP

2 teaspoons olive oil
1 pound lean ground beef
1 large yellow onion, diced finely
4 garlic cloves, minced
2 medium carrots, quartered and sliced
2 cups chopped cabbage
4 cups low sodium beef stock
3 (8 ounce) cans tomato sauce
1/2 cup uncooked white rice
1 bay leaf
3 tablespoons light brown sugar
2 tablespoons chopped parsley


In a large pot, brown beef, onions and garlic olive oil and saute over medium-high heat.

Cook until the meat is no longer pink.

Add in carrots, cabbage beef stock, tomato sauce, white rice, bay leaf, and brown sugar to the pot and add salt and pepper to taste.

Simmer for 25 minutes or until rice is fully cooked.

Take out the bay leaf and serve with fresh parsley and cheese.

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