Whew! it has been one of those weeks. I feel the need for a vacation coming on but in the meantime I will have to relax and take it easy at home and that is where this weeks recipe comes in handy.
Do you ever feel the need to just hide in bed and eat soup all day or is that just some weird thing I want to do. Soup, stew, consommé, potage, chowder, etc. the list is endless as are the variations.
My family tends not to follow recipes for soups but throw whatever into a pot and see how it turns out, usually with good results. However, this also means the next time we crave a soup we previously made we may not remember the exact ingredients or do a step wrong.
Keeping this blog has been a benefit to me, I now have an entire website devoted to recipes that I make and want to remember how to make. For example, todays recipe is cabbage roll soup, not the traditional means to eat a cabbage roll but I had seen a few mentions here and there of a soup version and as I was not keen at the time to make cabbage rolls this sounded like the perfect solution.
I am really happy with how this turned out, you get all the delicious filling found in a cabbage roll, along with chucks of cabbage. It is prefect for cold days or as I already said for days where you need some comfort.
I use a mixture of ground lamb and ground turkey in mine but you could always replace with any other ground meat or use brown lentils and mushrooms to make a vegetarian/vegan version. I do recommend making more and freezing the leftovers as it defrosts quickly in a microwave or on the stovetop, meaning you could have dinner ready in about ten minutes.
Sour cream is often served alongside cabbage rolls but I did not have any vegan sour cream on hand and used some coconut yogurt instead, which is probably the one part of this recipe I recommend you omit as it didn’t really go. Instead I would just eat with none, make some cashew sour cream or find a vegan sour cream substitute.
I am now going to go and read or watch a movie and enjoy a (hopefully) quiet weekend.
- 1 Head cabbage, chopped
- 2 Cloves garlic, minced
- 1 Onion, diced
- 3 Carrots, julienned
- 1 Can crushed tomatoes
- 1 Tbsp tomato paste
- 3 Cup vegetable broth
- 2 Cups cooked rice
- ½ Pound ground lamb
- ½ Pound ground turkey
- 1 Tsp oregano
- 2 Tbsp paprika
- 1 Tsp cayenne
- ½ Tsp cumin
- Salt and Pepper, to taste
- 1 Tbsp olive oil
- Saute lamb and turkey in olive oil until just browned.
- Add all ingredients to large pot and bring to a boil.
- Turn heat down to simmer and cook for 1 hour with lib on occasionally stirring.
- Once cabbage is soft serve immediately or cool before storing in freezer.
- Will keep 3 days in refrigerator or 3 months in freezer.