Cabbage Roll Soup...Minus the Roll

I love cabbage and sadly it's one of those foods that a Crohn's patient shouldn't have in their diet, for dare I say it, gassy issues. Its really sad that I could care less what it does to me though because I love it so. My Mother-in-Law Sue makes the absolute best cabbage rolls and even though we took her and my Father-in-Law out on New Years...she was still kind enough to make a batch for Daniel and I, and man they were tasty. Now if you are like me then making cabbage rolls is out of the question during the week because of the amount of time and effort they take you. So what are you supposed to do when it's Wednesday and you have a hankering for a cabbage roll you ask?? You make cabbage roll soup that's what! This recipe was passed along to me from my Mamaw who showed my Step-Mom how to make it, who then showed yours truly!

Ingredients:
2 lbs. ground sirloin, browned and drained
1/2 onion, chopped
46 oz. can V8 juice
32 oz. can beef broth
14.5 oz. can diced tomatoes
1 medium head cabbage, chopped
salt
pepper

Directions:
1.) In a large soup pan, brown ground sirloin along with chopped onion. Drain any grease.
2.) To browned meat add V8 juice, beef broth, and diced tomatoes.
3.) Add cabbage, chopped into 1 inch pieces. Stir carefully. Cabbage will wilt down so do not be afraid to fill your pot.
4.) Simmer on medium heat for 1/2 hour or until cabbage is cooked.
5.) Add salt and pepper to taste.
Now if your like my Mother-in-Law, you add rice to your cabbage rolls, which is missing from this soup. We never made it with rice but it is completely up to you. If you do decide to add rice I would suggest adding about a cup or so of uncooked rice. It will cook in the broth, but it may require you adding more V8 juice to compensate for the broth that the rice will absorb.

Hope you enjoy!!