Cabbage Roll Soup for a Crowd Recipe

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.