hiyall said:Rosie, do you think there are good stuffed cabbage soup recipes online
Do you have helpful hints for yours?
Gene, thanks for sharing link to TX State Fair. Makes me wish I was there. I'll like to try the burger pie!
Looks like an empanada. 
Mine is simple 10-15 minutes
One pot and quick kitchen clean up
1.5 pounds lean ground beef
1 LARGE yellow onion - chopped
5 garlic cloves sliced or minced
1 medium head cabbage cored and sliced rather thick slices
4 cups 32 oz.beef broth (I used Progresso in the paper carton)
1 can Hunts tomato sauce ( soup can sized)
1 small can diced tomatoes ( optional )
1 cup uncooked whole grain white rice
2 dried bay leaves
3 tbsp. packed brown sugar
Salt to taste ( AT THE END )
1/2-1 cup grated fresh parmesan
Instructions
In a large soup pot, add the beef and place over medium-high heat. Break it apart with a spoon ..fry fry until all the pink is gone.. Add the chopped onion.
Continue to fry until onion is limp.add the garlic stirring occasionally ..garlic burns..if it burns .. your goose is cooked . Can't fix
Add the sliced cabbage, beef broth, tomato sauce, optional diced tomatoes, rice, bay leaves, brown sugar.
Bring it all to a boil. Then, reduce the heat to simmer barely and cover the pot. Cook until rice is tender (25 minutes for white rice
Remove the pot from the heat. Let the soup rest uncovered for 10 minutes to thicken up before serving. Remove the bay leaves before serving.
I forgot .. I add small amount of celery seed at the beginning too
Technically, I cook for 46 min...THEN add the WHOLE GRAIN WHITE rice.. bring to a boil and go away until rice done..
Then salt
One pot
10-15 minutes to get it simmering
It's delicious and cheap. And not fattening
