Monday, February 9, 2015

Stuffed cabbage soup

 
 
Stuffed cabbage soup is what you make when you bought the ingredients to make stuffed cabbage only to realise you just don't have the time to go through the whole process (after you have been pushing it off for three days in a row) and your ground meat really needs using up. And guess what? It is just as good (or at least we thought so), very comforting, warming and full of flavor, and can be ready in under an hour, so I knew you would appreciate if I shared.

I used potatoes because I had some that were starting to sprout, but adding raw rice (about a cup for the amount below) would probably be more fitting, since stuffed cabbage is often filled with ground meat and rice. Up to you entirely, but make sure you add more liquid if you do this, as rice generally absorbs more than potatoes while cooking.

Also, I used pimenton de la Vera because that is what I had and I love the smoky flavor it adds, but using spicy Hungarian paprika - or any other sort - is more than ok since this soup is loosely based on Eastern European stuffed cabbage recipes.

The amounts below are just a suggestion, I usually eyeball them depending on how liquid or spicy or meaty I want the soup to be.
 
 
  
Ingredients
1 large yellow onion
500gr ground meat (beef or a mix of beef and pork)
1 small cabbage
2 medium sized potatoes
1 can diced tomatoes
1 tsp tomato puree
1 tsp sweet paprika
1/2 tsp Pimenton de la Vera or spicy paprika
salt
olive oil
1 bay leaf  (optional)
 
 
Heat enough olive oil in the bottom of a pot to cover it. Clean and chop the onion and cook until it softens. Add the meat and cook until nicely browned.
In the meantime halve, core and then roughly chop the cabbage, which you will add to the pot, followed by the diced tomatoes and some vegetable stock (or meat stock or just plain water), just enough to cover the ingredients. Add a bay leaf and the tomato puree. Mix in the paprika, pimenton de la Vera (for added spiciness and smokiness) and some salt. Cover and let simmer until the cabbage turns silky and the flavors meld together nicely. About twenty minutes before serving, peel and cut the potatoes into bite-size pieces, so they are cooked through, but not too soft. Taste and adjust for flavor and sprinkle with a little more Pimenton de la Vera before serving.


 
 
 
 
 
 
 
 
 
 






 

 

 

9 comments:

  1. Looks like just the kind of thing I could really use right now to ward off the chill and damp. (And, I'd point out, it's only around 8 am... )

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  2. I think I actually prefer my stuffed cabbage to be deconstructed like this. So good!

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  3. you know what? This is so smart! And why haven't I thought to do it?!! Those bundles are so wonderful by I usually make only about a dozen because dealing with the leaves is pretty tedious. I can't wait to make this!!!

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  4. I can believe that this soup is even better than the rolls! It looks so good and comforting! :D

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  5. What a hearty soup and it would be a great warming dinner for cold winter's nights. The smoky flavour would be lovely xx

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  6. This sounds incredibly good and hearty! I love all variety of cabbage soups, and now have another to add to my rep. Thanks, and stay warm!

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    Replies
    1. Thanks! I have some regular cabbage in the fridge and some ground pork. I think it will work nicely.

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