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Years ago my niece “renamed” or “nicknamed” my winter soup to Wagon Wheel because I used a round pasta that resembled wagon wheels.  Whatever you call this soup, it’s a hearty rib-sticking soup that makes you want to sop up the very last drop with a warm bread.

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP/STEW
1 1/2 pounds coarse ground hamburger, ground pork or combination of both
1 cup cooked rice or uncooked pasta of your choice
4 cloves garlic, minced
1 large Vidalia onion, FINELY chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

• In a large dutch oven, brown hamburger.
• Drain hamburger in colander over a paper plate and paper toweling to catch grease.
• Add onion and garlic to dutch oven, sautéing until soft and fragrant.
• Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
• Salt and pepper to taste.
• Simmer over low heat 1-2 hours.
• Add cabbage and simmer 1 hour more.
• Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

ORIGINAL POSTINGS: CML 1-20-2015, 1-28-2018 SKT 1-20-2015 3SOC much earlier, but no longer accessible