Recipe of Mexican Cabbage Roll Soup

Ingredients: 1 pound lean ground beef (90% lean), 1/2 teaspoon salt, 3/4 teaspoon garlic powder, 1/4 teaspoon pepper, 1

tablespoon olive oil, 1 medium onion, chopped, 6 cups chopped cabbage (about 1 small head), 3 cans (4 ounces each) chopped

green chiles, 2 cups water, 1 can (14-1/2 ounces) reduced-sodium beef broth, 2 tablespoons minced fresh cilantro, Optional

toppings: pico de gallo and reduced-fat sour cream, optional. Cook and crumble beef with spices in a large skillet over medium-

high heat until it is no longer pink, about 5 to 7 minutes. Take out of the pan. Heat oil in the same pan over medium-high heat and

sauté onion and cabbage for 4–6 minutes, or until crisp-tender. Bring the broth, water, chilies, and meat to a boil after stirring. Lower the heat

and simmer, covered, for around ten minutes to let the flavors meld. Add cilantro and stir. Top with sour cream and pico de gallo, if preferred.

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