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

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  • BobbiV 5 years ago
    68 servings? whoa-lol
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  • darbar 10 years ago
    This sounds great! I'm gonna try it.
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  • jaeleepoms 10 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!
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  • leroux 10 years ago
    This looks very good
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