Cabbage Roll Soup

Growing up, I thought I hated cabbage, which I always encountered as either a bland, limp component of soup or smothered in mayonnaise. (I still consider mayo one of the more repulsive substances on earth.) It wasn’t until college that I began to sing the praises of this humble vegetable. Besides consistently being the most economical vegetable in the store, I discovered it was mind-blowingly delicious fried in a little oil and allowed to carmelize slightly in the pan. I made a few converts in the dorm kitchen and beyond with this preparation, which remains my favorite. At the time, I vowed never to squander this vegetable’s incredible flavor by boiling it. This cabbage roll soup, however, is worth making an exception for. (Borsch is equally exceptional.) Fillling and bursting with flavors, a meal to itself with plenty of leftovers for another day!


Cabbage Roll Soup

Chopped onion (or leek)

3 cloves garlic, chopped

1 small or medium cabbage (or half of a giant one), cored and chopped into chunks

1 14 oz. can diced tomatoes

3/4 brown rice

Lemon juice (I squeezed half a lemon)

Enough water to cover

2 bay leaves

2-3 sprigs thyme

1 teaspoon paprika and caraway seed, or more to taste

Sprinkle of cinnamon and nutmeg, to taste

Sprinkle of cayenne or hot chili flakes, to taste

Salt and pepper, to taste

1 14 oz. can white beans, or equivalent cooked (optional)

At the bottom of a large pot, saute onions or leeks in oil until they begin to soften, then add garlic and cook for another minute or two, until fragrant. Stir in cabbage and cook an additional minute, then add all remaining ingredients except beans and simmer for 35-45 minutes, until rice is tender. Add beans if desired and remove from heat. Adjust seasoning as desired and allow flavors to meld for a couple minutes, then ladle into bowls and enjoy!

This entry was posted in Gluten Free, Soups, Vegan and tagged , , , . Bookmark the permalink.

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