With winter moving on and my carrot supplies shrinking, it is time to focus on another neglected CSA vegetable—cabbage. Although red cabbage is clearly my “favorite child,” green is delicious too and today I am using it in Cabbage Roll Soup. Almost in time for World Cabbage Day!
Did you eat cabbage rolls growing up? I remember my mother rolling up the pale leaves with meat and rice, and nestling the sausage-like packets in rich tomato sauce. She always used a square electric frying pan, fitting in the rolls like a jigsaw puzzle. Although a picky eater, I looked forward to breaking in and working my knife around the fastening toothpicks.
But I never tried them myself. I suppose I knew the neat rolls would elude me, a bygone art like hospital corners and looping penmanship.
But the flavor is easy!
A number of years ago, my sister discovered a dish called “Unstuffed Cabbage.” Tasty and casserole-like, it was our then-best substitute. Move over for Cabbage Roll Soup!
The original soup recipe from blog A Dash of Megnut actually used red cabbage which made an exquisitely beautiful presentation. But since green cabbage was my mission—and my mother never made red cabbage rolls anyway, I went with green (using a bit of chopped red cabbage as a garnish compromise). Other changes included adding some carrots (“add a veggie wherever you can”) and incorporating some of the things I do with Stuffed Peppers like using quinoa instead of rice, adding dill and using less meat.
The batch is giant, but I think it should freeze well. Though I admit that after two batches, I haven’t tested this since we’ve gobbled it all down.
After months of storage, our fall cabbages look worse for the wear, gone gray and shrunken in the spare refrigerator. But remove the outer leaves and they transform! Hooray for that!
- • 1 pound ground pork (or beef)
- • 1 medium onion, diced (about 1 cup)
- • 2 cloves garlic, minced
- • 1 small head cabbage, sliced finely or chopped
- • 7 ounce jar tomato paste diluted w 7 oz water
- • 28 ounce can diced tomatoes
- • 3 large carrots, diced
- • 6 cups vegetable broth (or 8 if you want a thinner soup)
- • ½ cup uncooked quinoa
- • 2 tablespoon Worcestershire sauce
- • juice from 1 lemon (about 2 T)
- • 1 tablespoon honey
- • 2 teaspoon paprika
- • 2 teaspoon dried dill
- • 1 teaspoon salt
- • 1 teaspoon ground pepper
- Brown pork in dutch oven or stockpot
- Remove with a slotted spoon to a plate. Leave some of the grease, about 1-2 tablespoons, in the pot and add onions. Cook until onions begin to soften, about 5 minutes.
- Add garlic and cook an additional 1-2 minutes.
- Add shredded cabbage, and cook a few minutes until it wilts.
- Add remaining ingredients. Stir to combine.
- Bring to a boil. Then let simmer and cover with a lid.
- Cook for 30 minutes, or until the carrots and quinoa are tender.
- Top with fresh parsley before serving.
- One Pan Roasted Roots & Sausage
- Warm French Lentils