Let’s make almost Mom’s cabbage roll soup

My Mom made the best cabbage rolls. I can almost taste them as I think of them, savory and meaty with layers of flavor. Seasoned beef with juicy tomato and tender rice, each wrapped like a precious gift in pale green cabbage leaves. Braised to perfection in delicate tomato sauce that was often made from tomatoes she would can herself.

There’s nothing better than the sweetness of summertime preserved and enjoyed in the fall.

I have her recipe and keep it with my “special” family recipes, yup, it’s safe there. Now I confess, I have never made that wonderful recipe … because … it’s so much work and I just don’t have that much time. Shame on me, Bad Diva!

With my confession off my chest, I’ll tell you another secret. I figured out how to have all the same flavors from Mom’s recipe without steaming individual cabbage leaves and carefully filling and folding each one. No baking, no braising. I make cabbage roll soup, and it’s divine. Comfort in a bowl. it is hearty, warming, filling and CHEAP!

In our desert world, the beginning of October is when we first notice a chill in the autumn evening air and this makes me crave soup. You too? I hope you’ll try this recipe. Perhaps it’ll conjure up some memories for you too.

ALMOST MOM’S CABBAGE ROLL SOUP

Yield: 6 servings Time: 30 minutes

1 1/2 to 2 pounds ground beef

1 large onion – chopped

Salt and pepper to taste

3 cloves garlic – crushed OR 1 tsp garlic powder (to taste)

1/2 head cabbage – chopped or shredded

1 (14.5 oz) can diced tomatoes

1/2 tablespoon Worcestershire sauce

1 packet Splenda OR Stevia OR 1 tablespoon brown sugar

2 (14.5 oz) cans beef broth (You could use chicken broth or bouillon)

Cooked Rice – About 1/2 cup per serving

Sour cream for garnish

In a Dutch oven or a large soup pot; brown the beef with the chopped onion and season well with salt and pepper, continue to cook until cooked through. Drain.

Add the garlic and the cabbage and sauté with the meat for three minutes, stirring frequently.

Now add the tomatoes, Worcestershire, Splenda or sugar, beef broth and bring to a boil.

Reduce heat and simmer for about 10 minutes or until the cabbage is tender.

To serve; place a big spoon full of rice in the bottom of the bowl, add a generous portion of the soup and top with a dollop of sour cream. Big sigh. Enjoy!

Frugal Food Finds contributed by Patti Diamond, author of Divas On A Dime – Where Frugal, Meets Fabulous! www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom.