Ingredients
6
6 servings
- •1.5 cups converted long-grain white rice
- •3 cups water
- •1 pound ground beef
- •2 cups water
- •1 (20 ounce) jar pasta sauce (such as Ragu®)
- •1 (10 ounce) can tomato soup
- •3.5 pounds cabbage, cut into bite-size pieces
- •1 onion, chopped
- •salt and ground black pepper to taste
- •1 dash hot pepper sauce
Instructions
- Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 502
- Carbohydrate: 75g
- Fat: 13g
- Fiber: 11g
- Protein: 23g
- Sugar: 22g
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