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Thursday, January 29, 2009

Stuffed Cabbage Soup Recipe

I make a soup like this "by-guess-and-by-golly." If I used a recipe for it, I'd use this one. Mmmmm, Yummy! If you follow the link, you'll find some more really yummy recipes, too.

Stuffed Cabbage Soup

SND Note: The quantity of chicken stock is dependent on the size of the head of cabbage. Remember, the soup is served over rice, which will soak up the soup. If you want a traditional soup consistency, add more stock.

2 tablespoons olive oil
1.5 lb ground beef, ground turkey or ground pork
1 teaspoon black pepper
3 1/2 teaspoons kosher salt
5 cloves of garlic, chopped
1 large onion, chopped
2 teaspoons fresh thyme or 1 teaspoon dried thyme
3 tablespoons fresh Italian parsley
2 teaspoons paprika
6-7 cups low-sodium chicken stock
1 can (14.5 ounces) diced tomatoes
1 head of cabbage, cored and coarsely shredded
4-6 cups of steamed rice

1) In a large stock pot, heat olive oil over medium-high heat. Add ground meat, break into small pieces and partially brown for 2-3 minutes. Drain excess fat, if necessary. Add 1 teaspoon of black pepper, 1/2 teaspoon of kosher salt, garlic and onions and sauté for 4-5 minutes, until onions are soft.

2) Add thyme, parsley and paprika to ground meat and cook for 30 seconds. Add 6 cups chicken stock, tomatoes and 3 teaspoons (1 tablespoon) of salt. Bring to boil. Reduce heat, add cabbage, cover pot and simmer for 10 minutes, or until cabbage is desired tenderness. Add additional chicken stock if necessary and adjust seasonings to taste. Serve over rice.

Makes 8 servings

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