Sauerkraut Cabbage Roll Soup

From closetcooking.

This is very reminiscent of my sis J's 'cabbage roll casserole' (which is fantastic!) Why not throw all the ingredients into a soup (well, stew actually - it's quite thick) - as the casserole version requires a disposable baking tin (though upon further inspection, I found one hiding in my cupboard!). So freaking yummy, this one was huge hit w/ hubby and it will be on heavy winter rotation. I added a bunch of shredded green cabbage, as original recipe didn't have any (what the what?), upped the garlic quotient a bit, added some smoked paprika (because I don't know whether my paprika is hot or not), and deglazed w/ some red wine then added beef stock. насладитесь!

1 lb extra lean ground beef
1 tbsp flaxseed oil
1 diced onion
3 chopped cloves garlic
½ cup brown rice
3 cups beef broth
1 large can diced tomatoes
2 cups sauerkraut (with liquid) (mine didn’t have liquid!)
A bunch of shredded cabbage (2 cups or more?)
2 ½ tsp paprika
½ tsp smoked paprika
2 bay leaves
s & p
¼ cup chopped parsley (or more!)

Brown the ground beef, drain, and set aside.

Heat the oil - add onions, sauté a few mins; add garlic & sauté a further minute. Add the rice and toast for a few mins. Add a splash of red wine (if using) and deglaze the pan. Add broth, cooked beef, tomatoes, sauerkraut, shredded cabbage (if using), paprika, bay leaves, s & p and bring to a boil. Reduce heat & simmer until the rice is cooked, about 50 minutes. Remove from heat and stir in the parsley.

The leftovers for lunch were outstanding!