Wednesday, August 14, 2013

Unstuffed Cabbage Rolls

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8   SERVE OVER RICE

Stuffed Cabbage Roll Soup

2 Tbsp olive oil
1 1/2 lbs ground beef, ground pork, or a combination of the two
1 tsp black pepper
3 1/2 tsp kosher salt, divided
5 cloves of garlic, minced
1 large onion, chopped
2 tsp paprika
2 tsp fresh thyme (or 1 tsp dried)
3 Tbsp fresh Italian parsley (or 1 Tbsp dried)
6-8 cups chicken stock
1 14.5oz can diced tomatoes (do not drain)
1 head of cabbage, cored and cut into coarse squares
4-6 cups steamed rice

Heat the olive oil over medium-high heat in a large stock pot. Add the ground meat and brown for 2-3 minutes, crumbling and breaking up the meat as it cooks. 

Drain any excess fat, then add the pepper, 1/2 tsp kosher salt and the garlic and onion. Saute for 4-5 minutes or until the onions are soft.

Add the thyme, parsley and paprika. Cook for 30 seconds. Add 6 cups of chicken stock, the diced tomatoes and the remaining 3 tsp of kosher salt. 

Bring to a boil, then reduce the heat, add the cabbage, and simmer, covered, for 10 minutes or until the cabbage is tender but not mushy, adding additional chicken stock as necessary. 

Adjust seasonings as needed, then serve the soup over rice.