Wednesday, September 23, 2009

Stuffed Cabbage Soup

I don't usually make much from Rachel Ray - not sure why b/c I do like the whole quick-and-easy thing. This recipe is hers and it's one that we revisit about twice a month during the cooler weather. It is incredibly flavorful - better than real stuffed cabbage in my opinion! I whipped it up this AM - the first batch of Fall! Brian will be very happy. It makes a ton, so it's good if you've got a crowd coming, or if you want to graze out of it for days and days, which is what we do. Leftovers freeze very well, too.

As a side note, Lisa from Lisa Cooks Allergen Free met Rachel Ray recently and took the opportunity to ask her to feature allergy-friendly recipes. I think she got Rachel thinking - maybe there will be a whole new set of books and shows dedicated to great-tasting meals free from the top 8 common food allergens!

Stuffed Cabbage Soup (from Rachel Ray w/ just a few changes by me)

  • 1 C uncooked rice (optional)
  • 2 T olive oil
  • 1.5 lb. of ground meet (we like a combo of turkey or beef with pork)
  • 1 T salt
  • 2 t pepper
  • 1 T coriander
  • 1 T smoked paprika
  • 2 t allspice
  • 1 bay leaf
  • 2 medium onions, chopped
  • 3 large carrots made into ribbons using a peeler
  • 4 cloves of garlic, crushed or minced
  • 1 large head of cabbage, shredded
  • 1 28oz can of diced tomatoes
  • 1 qt of chicken broth
  • 1 -15 oz can of tomato sauce
  • Fresh parsley for garnish

  1. If using the rice, cook it according to package directions. I like to first heat a bit of olive oil in the pan and add the uncooked rice to it to toast it a bit, then add some salt and cook away!
  2. In a soup pot or dutch oven, heat 2 T olive oil. When it's hot, add the ground meat to brown it.
  3. Once the meat has a bit of color, season it with the salt, pepper, bay leaf, coriander, allspice, and smoked paprika.
  4. After a couple of minutes, add the onions, garlic, and carrots and cook for 5 minutes.
  5. Add the cabbage an allow it to wilt a bit.
  6. Add the stock, diced tomatoes, and tomato sauce. Cover and bring to a simmer for about 5 minutes.
  7. If using the rice, add it to the pot once it's cooked (or you can leave it out of the soup and just put a scoop into a bowl and pour the soup over it).
  8. Adjust the salt and pepper to taste and garnish with parsley.


  1. I love stuffed cabbage. What a great idea to make it into a soup! I love Rachel Ray. Met her at a book signing. Cute as a button.

  2. Cabbage is something I've not been willing to try but you make it sound so good, maybe I will have to grow some ( I'm more likely to try what I grow :) )! I'm keeping my eyes peeled for that possible new recipe book!
    Jessie at Blog Schmog

  3. That sounds really good, even though I'm not a cabbage fan. I'll have to give it a try.

  4. I don't eat a whole lot of cabbage, but this looks tasty. I love smoked paprika and all the other fresh ingedients. Thanks for sharing a good hearty fall soup:)