Serves 8

If you like the sweet and sour notes of the tomato-based stuffed cabbage dish, you will love this soup. “This was one of my aunt’s warming wintertime soups,” writes Linda Woolf, who lives on the North Shore. Woolf grew up in a triple-decker in Western Massachusetts where her aunt, who lived on the first floor, would prepare this pot in the early afternoon. “Its wonderful aroma would waft up to our third-floor apartment,” remembers the niece.

1small head (about 1 pound) green cabbage
1tablespoon canola oil
1pound boneless beef chuck, cut into 1-inch pieces
1large onion, coarsely chopped
Salt and pepper, to taste
1can (28 ounces) crushed tomatoes
1carton (32 ounces) beef stock
1cup water
1tablespoon lemon juice
3tablespoons light brown sugar, or more to taste
cup long-grain white rice

1. Cut cabbage into quarters and remove the core. Slice quarters thinly.

2. In a large flameproof casserole, over medium heat, heat the oil. Add the beef and cook for 5 minutes, or until browned.


3. Add the cabbage, onion, salt, and pepper. Cover and cook for 4 minutes, stirring once or twice.

4. Add the tomatoes, stock, water, lemon juice, and brown sugar. Bring to a boil. Add the rice and lower the heat. Set on the cover askew. Simmer, stirring occasionally, for 45 minutes or until the beef and rice are tender. Taste for seasoning and add more sugar, salt, and pepper, if you like. Adapted from Linda Woolf

More recipes:

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- Recipe for ribollita

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