Stuffed Cabbage Soup

• 2 TB olive oil
• 1 1/2# ground beef
• 1 lg. onion, finely diced
• 3 carrots, finely diced
• 3 leeks, washed and finely diced
• 4 ribs celery, finely diced, leaves left on
• 3 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 1/2 head green cabbage, julienned
• 1/4 c. sugar
• 1 TB honey
• 1/2 c. cider vinegar
• 1 TB cinnamon
• 1 tsp cloves
• 1/2 c. chopped parsley
• 1 1/2 oranges, zest taken off in strips, orange eaten while cooking :-)
• 3 bay leaves
• 2 large cans (@ 32oz) whole peeled plum tomatoes, crushed by hand (chunky texture is great)
• equal amount chicken stock (use it to rinse cans)
• 1 c. tomato sauce (from a can is fine)

1. Heat oil in large stock pot. Add beef and brown. Skim off fat. Add onion, carrot and celery and brown lightly. Add leeks, garlic, shallot, sugar, honey and vinegar. Cook a couple of minutes. Add cabbage, cinnamon, cloves and parsley. Tie orange rind and bay leaves together with butcher's twine in a coffee filter or cheesecloth and toss it in. Add tomatoes, stock and sauce. Season with salt and pepper. Cook until it smells and tastes good, about an hour.

olive oil, ground beef, onion, carrots, leeks, celery, garlic, shallots, green cabbage, sugar, honey, cider vinegar, cinnamon, cloves, parsley, oranges, bay leaves, tomatoes, equal amount, tomato sauce

Taken from www.epicurious.com/recipes/member/views/stuffed-cabbage-soup-1264731 (may not work)