Recipe: Mexican Cabbage Roll Soup
1 lb ground beef
1/2 tsp salt
3/4 tsp garlic powder
14 tsp pepper
1 tbsp oil
1 onion, chopped
1 small head of cabbage, chopped
3 (4 oz each) cans of green chiles
2 cups water
1 can (14.5 oz) beef broth
fresh cilantro (about 2 tbsp)
pico de gallo and sour cream for garnish
Brown ground beef in a large sauce pan, seasoning with salt, garlic powder and pepper. When no longer pink, drain excess grease and set aside.
In the same pan, saute the onions and chopped cabbage in oil for 5 minutes.
Add the beef, chiles, water and brother. Cook for about 10 minutes on a low simmer. Add in cilantro.
Serve hot, garmishing with sour cream and pico de gallo.