Ingredients

How to make it

  • Heat oil in a large, heavy pot over medium heat. Add beef and sauté 8 to 10 minutes, until browned. Add coleslaw mix and onion. Mix well and cook, uncovered, for about 5 minutes, stirring once half way through. Add tomatoes and puree, broth, water, brown sugar, lemon juice, bullion cubes and salt. Bring to a boil and add rice. Stir in well. Lower to a simmer and cover. Let cook for 45 minutes, until beef and rice are tender. Ladle into bowls and serve with bread.
  • I make my rice separate and add to each bowl so that it does not turn to mush. This is a soup that taste even better the following day.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • BobbiV 2 years ago
    68 servings? whoa-lol
    Was this review helpful? Yes Flag
  • darbar 7 years ago
    This sounds great! I'm gonna try it.
    Was this review helpful? Yes Flag
  • jaeleepoms 7 years ago
    Our family has eastern european heritage, so we love stuffed cabbage. My mom and aunt also like to make a cabbage soup. This is a great combination of the two, and I'll definitely have to save and try when the weather is cooler!
    Was this review helpful? Yes Flag
  • leroux 7 years ago
    This looks very good
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes