Sweet and Sour Cabbage Soup

I went to one of my favorite restaurants while visiting back home and they had this amazing soup!! My mom came up with this recipe that duplicates it pretty close. I love the tanginess. I have to warn you, I can't tell you exactly how I made it... I'm one of those add more of this, taste, add more of that, taste, type of cook. Below is the recipe my mom gave me. I cut it in half since there are only two of us eating it. Half the recipe made enough for two meals plus I froze have for another two meals.  Here is the recipe, see my notes below on how I cut it in half and what things I added more of.


3 lbs ground sirloin - brown
1 large sweet onion - diced
1 red cabbage – sliced and diced
1 large can crushed tomatoes
1 large can stewed tomatoes
1 box of beef stock
1 cup long grain rice (not minute rice)
1 lemon – juice
½ cup brown sugar
dash of vinegar to taste
seasonings– Nature Seasoning and Montreal spicy


Brown meat add onion, tomatoes, broth, lemon, and sugar - simmer 10 minutes.
Add rice and simmer covered for 20 minutes.
Add cabbage and simmer 10 more minutes until cabbage is tender.

This makes a huge batch. You may want to cut it in half. Then just use the small cans of tomatoes and a small can of stock.


*** I used 1 1/2 lbs of meat, a small sweet onion, 3/4 of a small red cabbage, small cans of tomatoes, 3/4 cup of rice, I used the whole box of beef stock, the whole lemon, 1/3 cup of brown sugar, 1/4 cup distilled white vinegar.  For seasonings I used Nature Seasoning, Lawry's, Salt and Pepper. After I added cabbage, I left pot on low for about an hour. I kept adding a little more seasonings, lemon juice, and vinegar to get the tanginess I like. You may like it sweeter and the original recipe may be fine for you, but I like it more vinegary.

Enjoy!

It's a thicker soup, like chili. You can add more liquid if you want.