Cabbage Soup

It’s still really cold outside in New York.  Actually, we just got like 3 inches of snow…ugh.  Yet, St. Patty’s Day is right around the corner.  So what better to eat than a hot bowl of flavorful cabbage soup???  Here’s a recipe you are sure to love and is perfect for this time of year.

I saw Rachael Ray make this on Food Network a couple of years ago.  She made it look so delicious!  I felt like I could smell all of those wonderful ethnic seasonings (allspice, smoked paprika, and coriander) through the TV!  I have made this many times.  It’s always delicious and is one of my go-to soups.  The best part about it is you get tons of veggies but it’s thick and hearty due to using less stock and adding meat.  Rachael Ray actually calls it “stoup” because it is somewhere between a soup and a stew, which speaks to its heartiness. 

Cabbage Soup

Ingredients:

1c raw white rice

salt (to taste)

pepper (to taste)

2 tbsp extra-virgin olive oil

1 lb ground turkey

½ tsp allspice

1 ½ tsp coriander

2 tsp smoked paprika

2 bay leafs

1 small onion, chopped

2 cloves garlic, minced

1 large carrot (or 2 small) , thinly sliced w/ vegetable peeler

1 head of savoy cabbage, sliced

~40oz chicken stock

1 (28-ounce) can diced tomatoes

1c tomato sauce
½ tsp onion powder
½ tsp garlic salt
½ tsp crushed red pepper

Handful of flat-leaf parsley, chopped

3 tbsp dill, finely chopped

Cook rice in rice cooker per directions.  Season with salt and pepper.

Heat a deep pot over medium-high heat.  Add the oil.  Once hot, add meat and begin to brown (2-3 mins).  Season the turkey with allspice, coriander, smoked paprika, salt, and pepper.  Add bay leafs, onions, garlic and carrots.  Cook veggies 2-3 mins to begin to soften them, then add cabbage and cover to wilt it down a bit.  Add tomatoes, tomato sauce, and stock.  Stir and cover.

Note: Rachael Ray uses ground meatloaf mix (beef, pork, and veal) for her cabbage stoup.  I chose to use ground turkey to reduce the saturated fat.

Add onion powder, garlic salt, and crushed red pepper.  Stir to combine.  Raise the heat to high and bring the soup to a simmer.  Simmer for about 10 mins.  Reduce heat to low and cook on low until near ready to serve.  Stir in parsley and dill once it is removed from the heat.

Top with a scoop of rice.  Garnish with extra dill.

I served this with roasted garlic bread and it makes a complete meal.  It’s great to make on the weekends and have soup for lunch all week.  And…as with any soup or stew, it’s even better the next day :)

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