CABBAGE SOUP DIET SUCCESS RECIPES

Steps:

• In a large skillet, heat olive oil over medium heat. Add ground beef, onion, Worcestershire sauce, garlic, and paprika to skillet and cook until beef is crumbled and browned, about 5-8 minutes. Remove skillet from heat and drain any excess grease.
• In a 6 quart crock pot or larger, add the cabbage, beef broth, fire-roasted tomatoes, vegetable juice, rice, tomato paste, allspice, and salt and pepper to taste. Gently stir or rearrange the ingredients to make room, then add the cooked beef on top. Stir well. Crock pot will be very full; this is okay, as cabbage will cook down. If desired, add up to 1 additional cup of beef broth.
• Cover crock pot and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
• Serve cabbage roll soup immediately with parsley for garnish.

Steps:

• Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
• In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, crumbled meatloaves, and remaining ¼ tsp salt.
• Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7–inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top. Cover with foil. Bake until the cabbage is tender, about 45 minutes.
• Serving size: 2 rolls