I love my mother’s cabbage rolls, and I have come to look forward to them each Christmas season. But given my clumsiness and natural inclination towards harming myself (accidentally of course) I am not too fond of dropping a giant head of cabbage into a roaring pot of bowling water only to fish it back out again while it is piping hot and then handle it with my bare hands! Yep that mother of mine is a trooper alright! So I when I saw a photo on Pinterest that was labeled “Cabbage Roll Soup” I knew I had to call my mother!
After a lengthy convo with my mother this recipe I’ve constructed here is my best adaptation towards making her cabbage rolls into a soup! Cabbage is something that I really do not eat a lot of, but I know it is good for me and so I feel that I should.
Did you know that cabbage is rich in vitamin C? And even more so than our beloved oranges? Yep! It’s a fact! Cabbage being very high in anti-oxidants actually helps reduce free radicals in your body! Free radicals in your body are the basic causes of aging. YIKES! and so eating foods high in anti-oxidants helps repair the wear and tears in the body, and therefore helps what we see on the surface as well. Cabbage is also high in vitamin E which helps keep your skin, eyes, and hair healthy!
Eating cabbage is also very helpful in treating ulcers, certain cancers, depression, strengthening your immune system, healing damaged tissues, and also promoting proper functioning of nervous system! Phewf! Cabbage works hard y’all! Bonus this soup is delicious so not only will you be GORGEOUS (as said in my best Oprah Winfrey voice) you’ll be full too!
Ingredients:
2 TBS Olive Oil
2 large onions – diced
1 glove of garlic
1 green pepper – diced
Pinch of cayenne pepper
1 package of ground chicken and/or turkey (you could use beef here if you really wanted but extra lean ground chicken contains a lot less fat)
1 can of diced plum tomatoes
1 can tomato juice
1/2 TBS onion powder
1/2 TBS Fresh ground pepper
Pinch of paprika (optional – if you have it)
Pinch of Cayenne (yes I added two)
4-6 cups of shredded green cabbage
1/2 cup long grain brown rice
Salt and Pepper to Taste
Directions:
In a large pot (or crock pot) heat oil over medium heat. Cook the onions until slightly translucent. Add 1/2 the glove garlic and all of the green green pepper. Cook until green pepper is just tender.
Add the ground chicken or turkey, breaking it apart with a spoon. Cook until no longer pink.
Stir in diced tomatoes (with their juice) along with the tomato juice, remaining garlic and spices. Simmer and then add the cabbage and rice. Cook until the cabbage and rice are tender (the longer the better). If the mixture becomes too thick, add more water. I ended up leaving the soup simmer for the better part of an hour mostly because I was watching a film, but because of this I did need to add more water probably around 2 cups of water.
Season with salt and pepper to taste. Sprinkle with parsley and serve hot with a delicious crusty bread of your choice. I ate mine with bread that I purchase at my favorite Greek restaurant Estia. I buy their bread, slice it, and freeze for moments just like this! A girls gotta have great bread around! You know? In case of emergencies!
Happy Tuesday Blog Reader,
sincerely,
Short Presents
