A good friend and work colleague makes the best damn cabbage rolls I’ve ever eaten. The time and effort she puts into these cabbage rolls is quite impressive. Personally though, I think it’s her Ukrainian roots that give her the better advantage. Rather than harass her to spend her weekend off preparing a large pan full of delicious, salty, tomatoey, meaty goodness, I have found that this cabbage roll soup recipe can suffice between the long droughts of her not preparing the real thing.
This soup can be easily prepared and assembled in 60 minutes. But I prefer to let the soup simmer for at least 90 minutes so that all of the ingredients come together as one great tasting unit.
I’m writing out the details for a vegetarian version, but you can easily switch out the vegetarian product for a meat product. Simply use one pound of ground beef and one pound of ground pork instead of the textured vegetable protein. Be sure to drain the fat well before adding the browned meat to the cooked veggie base.
I highly suggest serving this soup with herbed scones. I’ll post the recipe for these scones later. Otherwise, some good crusty bread would work very well. Cheers!
- 2-312 gram packages Ives Veggie Cuisine ground round
- 2 bay leaves
- 5 cups cabbage, thinly sliced
- 3 large carrots, peeled and chopped
- 2 large onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2-800ml canned whole tomatoes, roughly chopped
- 2-680ml cans tomato sauce
- 6 cups vegetable stock
- 2 cups instant white rice
- First, add the olive oil to a large, heavy-bottom stock pot. Saute the onions and garlic in the oil until the onions are translucent.
- Add the chopped carrots, salt, and pepper. Saute on medium heat for 5 minutes, stirring often.
- Add the bay leaves, ground round, cabbage, thyme, oregano, paprika, and Worcestershire sauce. Stir all ingredients well to combine. Saute for an additional 10 minutes.
- Add the brown sugar, lemon juice, chopped tomatoes, tomato sauce, vegetable stock and uncooked instant rice. Stir well to combine. Place a lid on the pot and reduce the heat to simmer.
- Allow to simmer for 30 minutes, stirring every 10 minutes.
- Remove the bay leaves and serve immediately.