Unstuffed Cabbage Roll Soup - cooking recipe

Ingredients

1 medium cabbage (shredded and bagged cabbage or coleslaw mix works great and saves this step)
16 ounces ground turkey (TVP, veggie crumbles etc.) or 16 ounces lean ground beef (TVP, veggie crumbles etc.)
1 cup yellow onion, chopped
2 garlic cloves, minced (more if you like)
1 eggs, beaten or 1 egg substitute
1 (14 ounce) can stewed tomatoes
8 ounces chicken broth or 8 ounces vegetarian chicken broth
12 ounces vegetable juice, like V8 (we like to use the hot & spicy here)
1 tablespoon brown sugar
1/4 teaspoon cayenne (more if you like) (optional)
1 tablespoon Worcestershire sauce (veg friendly can be used)
1/2 teaspoon nutmeg, fresh ground is best
1 bay leaf
salt and pepper, to taste
1/2 cup rice, raw

Preparation

Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!