Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cabbage Soup

on February 15, 2016

2016-01-07 16.51.02

Cabbage soup has to be one of my very favorites when it comes to food for the soul. I find, if your a fan of stuffed cabbage than you will love this soup. For this soup, I’m using an 8 quart stock pot. This size pot will hold enough liquid and cabbage needed for this recipe. I’m also using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which will make for a healthier and better tasting soup.

2016-01-07 16.51.02

Yields, 6 servings
Equipment: 8 quart stock pot
Prep Time: 10 minutes
Cook Time: 40-45 minutes

Ingredients:
2 tablespoons of olive oil
2-1/2 pounds ground sirloin
5 cups of chopped Savoy cabbage ( or green cabbage)
1 cup of diced onions
1 cup of diced carrots
2 bay leaves
2 cloves of minced garlic
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of black pepper
1 teaspoon of crushed red pepper flakes
1 cup of quick cooking rice  (quick cooking rice in a bag)
2 quarts of unsalted chicken stock
2 cups of good tomato juice
Home-made croutons for garnish
Grated Parmigiano- Reggiano cheese for garnish

Directions:
The very first thing I do is to prep all the veggies that will be going into the soup so they will be ready for me when I need them. This includes the onions ,garlic, carrots, and cabbage.

So I just start out with a little olive oil in the bottom of the pot. You need that because the meat is very lean. On med high heat, I add the ground sirloin, breaking the meat up with a wooden spoon, and start the browning process.  To the ground sirloin, I add in the Kosher salt, black pepper, tomato paste, and some crushed red pepper flakes. Once the meat has browned completely, about 5-7 minutes,

I add in the diced onions and minced garlic. I cook those together letting the onions start to soften, another couple of minutes. Next, the diced carrots, stirring those through. I let all this cook together for another 5 minutes.

With the stove still on med- high heat, I add in the unsalted chicken stock. Once the stock is added, carefully, with my wooden spoon, scrape up any bits that may be stock to the bottom of the pot.  Lowering the heat to medium,  I slowly add in the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and has all been submerged into the chicken stock, I add in a cup of quick cooking rice. All that is, is the rice you can buy and cook in the pouch. I just remove it from the pouch and add it right into the pot. I let all this simmer (adjust the heat, if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, the very last ingredient I add is tomato juice. I add that right at the end, stirring it completely through. I then turn the heat off and cover the soup. Letting all those flavors mingle together for about 10 minutes or so before serving. Remove the bay leaves before serving.  I garnish with some home-made Ciabatta croutons and freshly grated Parmigiano-Reggiano cheese. You can find my recipe for my homemade croutons very easily. Type, Ciabatta croutons into the “search bar” at the top of my home page.


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