Cabbage Roll Soup for a Crowd

Name: Cabbage Roll Soup for a Crowd
Total time: 85
Yield: 10
Ingredients: 1 pound lean ground beef; 0.5 pound lean ground pork; 2 teaspoons salt, divided; 1 pinch freshly ground black pepper to taste; 2 tablespoons olive oil; 1 cup finely chopped onion; 3 cloves garlic, minced; 0.25 cup red wine; 8 cups roughly chopped cabbage, core removed; 5 cups tomato puree (passata); 4 cups low-sodium beef broth; 11 ounces diced tomatoes; 1 tablespoon Worcestershire sauce; 2 bay leaves; 1 teaspoon dried oregano; 0.75 teaspoon dried thyme; 0.25 teaspoon red pepper flakes; 2 cups water; 1 cup long-grain rice, uncooked; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon light brown sugar; 1 teaspoon Sriracha sauce, or to taste

Recipe by Bren from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

10 servings

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1 pound lean ground beef
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0.5 pound lean ground pork
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2 teaspoons salt, divided
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1 pinch freshly ground black pepper to taste
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2 tablespoons olive oil
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1 cup finely chopped onion
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3 cloves garlic, minced
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0.25 cup red wine
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8 cups roughly chopped cabbage, core removed
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5 cups tomato puree (passata)
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4 cups low-sodium beef broth

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11 ounces diced tomatoes
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1 tablespoon Worcestershire sauce
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2 bay leaves
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1 teaspoon dried oregano
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0.75 teaspoon dried thyme
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0.25 teaspoon red pepper flakes
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2 cups water
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1 cup long-grain rice, uncooked
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon light brown sugar
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1 teaspoon Sriracha sauce, or to taste

Instructions

Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.
Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.