Cabbage Soup has to be one of my favorites when it comes to food for the soul. I believe, if you’re a fan of stuffed cabbage, you’ll love this soup.

I’m using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin, which makes for a healthier and better-tasting soup.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings
Equipment: 1 (6-quart) stockpot, chef’s knife, sutting board

Ingredients:
2 tablespoons of olive oil
2 1/2 pounds of lean ground sirloin
5 cups of Savoy cabbage, core removed and chopped (substitute green cabbage)
1 cup of onions, diced into 1-inch pieces
1 cup of carrots, diced into 1-inch pieces
2 bay leaves, dried or fresh
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of kosher salt
1 teaspoon of black pepper, freshly-ground
1 teaspoon of red pepper flakes
1 cup of white rice (Success Basmati rice, Boil-in-a-Bag), remove from the bag
2 quarts of chicken stock, unsalted
2 cups of good tomato juice
Garnishes:
Homemade Ciabatta Croutons, link below
Parmigiano-Reggiano cheese, freshly-grated

Instructions:
Start by prepping all the vegetables going into the soup. This includes cabbage, carrots, garlic, and onions.

In a large stockpot over medium-high heat, add olive oil and the ground sirloin. Using a wooden spoon, begin breaking up the meat. Add kosher salt, fresh-ground black pepper, red pepper flakes, and tomato paste. Cook, stirring frequently, for 7 to 10 minutes or until the meat is no longer pink.

Next, add the diced onions and minced garlic. Continue cooking, add the diced carrots, and cook together for another 5 minutes. Throw in 2 bay leaves and stir to combine.

Add the chicken stock. Using a wooden spoon, scrape up any bits stuck to the bottom of the pot. Lower the heat to medium, and slowly add the chopped Savoy cabbage. Use the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and wilts into the chicken stock, add the rice. Simmer (adjust the heat to medium-low if needed) for 20 minutes, stirring occasionally.

Finally, add the tomato juice and stir to combine. Turn the heat off, remove the bay leaves, and cover. Wait 10 minutes before serving. Garnish with Homemade Ciabatta Croutons and freshly grated Parmigiano-Reggiano cheese.

There you have it, my Cabbage Soup.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2015/11/02/homemade-ciabatta-croutons/