Cabbage Roll Soup
1 medium yellow onion, diced
2 cloves garlic, minced
1-pound green cabbage, thinly sliced and chopped into 1-inch pieces
2 medium carrots, diced
1 Tbsp. olive oil
1-pound lean ground beef
1 1/2 tsp. paprika
1 tsp. salt
1/4 tsp. pepper
32 oz. beef broth
14.5 oz. can diced tomatoes
8 oz. can tomato sauce
1 cup water
2 Tbsp. packed light brown sugar
1 Tbsp. Worcestershire Sauce
1 tsp. apple cider vinegar
1 bay leaf
1/2 cup uncooked long grain white rice
2 Tbsp. fresh parsley coarsely chopped
Place diced onion and garlic in a bowl. Place chopped cabbage and diced carrots in another bowl. Heat olive oil in large pot or Dutch oven over medium high heat until shimmering. Add onion and garlic, ground beef, paprika, salt and pepper and cook, breaking up meat into small pieces with a wooden spoon until beef is cooked through and onions softened, 10-12 minutes.
Add beef broth and scrape up any browned bits from bottom of pot. Add tomatoes, tomato sauce, Worcestershire sauce, apple cider vinegar and bay leaf. Stir to combine and bring to boil over high heat. Reduce heat to simmer and add cabbage, carrots and rice. Cook, stirring occasionally, until rice and cabbage are tender, 30-40 minutes. Discard bay leaf, taste for seasonings. Garnish with parsley. Serves 6-8.
Cheddar Chive Biscuits
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. pepper
5 Tbsp. cold unsalted butter
1/2 cup grated sharp cheddar cheese
2 Tbsp. minced fresh chives
3/4 cup buttermilk
Preheat oven to 400 degrees. Lightly grease cookie sheet. Sift flour, baking powder, baking soda, salt and pepper into a large bowl. Using a pastry blen-der or 2 knives cut butter into dry ingredients until mixture resembles coarse meal. Or grate the butter into the dry ingredients and mix well. Add cheese and chives and stir to blend.
Make a well in the center of the mixture, add buttermilk and stir vigorously until batter comes away from side of bowl, about 1 minute.
Drop in 2 Tbsp. amounts spaced 2-3 inches apart on lightly greased cookie sheet. Bake until golden brown, 12-15 minutes.
Makes about 20 biscuits.
