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The Boston Globe

Food & dining

Recipe for cabbage soup with ground beef and rice

Serves 4

1 tablespoon olive oil
2 medium carrots, chopped
1 medium onion, chopped
Salt and black pepper, to taste
Remaining cabbage head, chopped (to make 2 cups)
2 tablespoons tomato paste
teaspoon crushed red pepper
8 cups chicken stock
4 stuffed cabbage rolls with beef and rice, cut into bite-size pieces
Juice of ½ lemon, or more to taste
3 tablespoons chopped fresh parsley

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