Stuffed Cabbage Soup

I read the reviews before I started the recipe, so I used a 32 ounce carton of beef broth, upped the rice to 1 cup, and reduced the brown sugar to 1 tablespoon. One cup of rice made it a very thick soup, but also more filling. I also added lemon zest since I was using a fresh lemon, 3 cloves of garlic, and some black pepper. The coleslaw mix I used had carrots in it which I think added some extra color and flavor. My husband immediately had seconds but added more salt to his bowl which he said it needed. Overall I really liked this recipe and would definitely make it again!

I used all broth, cut way back on the brown sugar (personal taste), added some garlic powder, and black pepper. We love stuffed cabbage rolls, but they are a fair amount of work. This soup does a good job of duplicating that flavor. Scaled the recipe in half and enjoyed it for lunch. My rating's based on the few tweaks I made.

I read the reviews carefully before starting so on that note I didn't bother with water but used all beef broth instead. I also reduced the brown sugar to a tablespoon. Next time I would do 2 teaspoons as it was still a bit on the sweet side. Overall this was a good recipe but could use some tweaks. Def needs more salt and pepper but something else was missing too. Maybe a couple shakes of Worcestershire sauce?

Pretty tasty, but on the sweet side. Recipe doesn’t state to drain beef, but I did. I opted to use a box of beef stock rather than broth for added flavor. It didn’t seem to have much rice once it was cooked. So when making again would add more liquid and more rice. Husband really liked this!