Stuffed Cabbage Soup
Posted: | Categories: Recipes | Tags:soup winter
Stuffed Cabbage Soup
We love stuffed cabbage. I grew up eating it at just about every holiday with grape jelly and ketchup. The other day, Adi wasn’t feeling well so I decided to take those ingredients—ground meat, rice, cabbage, and tomatoes—and create a healing soup for him. It’s all of the incredible flavor of stuffed cabbage that we love, without the fussiness of rolling all those cabbage leaves.
Ingredients
1 lb. ground veal (you could also use beef)
1 teaspoon salt, plus more to taste
Black pepper
1 large yellow onion, finely chopped
5 Roma tomatoes
3 celery stalks, finely chopped
2 carrots, finely chopped
2 teaspoons sweet paprika
1 teaspoon ground turmeric
2 teaspoons garlic powder
2 tablespoons tomato paste
1 small green cabbage
½ cup white rice
6 cups broth (any kind)
2 cups marinara sauce
Directions
- Heat a Dutch oven over medium heat for a few minutes. Once it’s hot, add the meat and cook for a few minutes to brown. Season with ½ teaspoon salt and a few turns of black pepper.
- After about 5 minutes, add the onion to the pot and stir together. Cook for another 5-7 minutes, until the onion has softened.
- While the meat and onion cooks, grate the tomatoes using the wide holes of a box grater.
- Add the celery, carrots, another ½ teaspoon salt, sweet paprika, turmeric, a few turns of black pepper, tomato paste, and grated tomatoes.
- Cut the cabbage into thin ribbons and add to the pot with the rice, broth, and marinara sauce. Cover the pot and reduce heat to a simmer. Cook for 20-30 minutes so the flavors can meld.
- Chop the cilantro and parsley and add half of it to the pot, saving the rest to garnish. Add extra broth or water if you’d like to adjust the consistency, then taste and adjust seasonings as needed.
- Serve immediately with extra herbs on top or freeze for up to 3 months.
