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.
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.
