Welcome to my blog, where I’ll be sharing a delicious recipe for Cabbage Roll Soup! This hearty and comforting soup is inspired by the classic Eastern European dish of stuffed cabbage rolls, but with a simpler and more convenient preparation. With its rich tomato-based broth, tender cabbage, and flavorful ground beef and rice filling, this soup is the perfect meal to warm you up on a chilly day. So, whether you’re a fan of traditional cabbage rolls or just looking for a new soup recipe to add to your collection, you won’t want to miss this one. Let’s get cooking!
Who invented cabbage soup?
The origins of cabbage soup are unclear as it has been a popular dish in many cultures for centuries. Cabbage is a common ingredient in Eastern European, Asian, and American cuisine, and many traditional recipes for cabbage soup can be found in these regions. It is possible that cabbage soup was invented independently in different parts of the world as a way to use up surplus cabbage and other vegetables. It has also been a popular dish among peasants and working-class people due to its affordability and nutritional value. Overall, the invention of cabbage soup cannot be attributed to a specific individual or culture.
Can I freeze cabbage roll soup?
Yes, cabbage roll soup can be frozen for later consumption. To freeze cabbage roll soup, let it cool down to room temperature before transferring it to an airtight container or a freezer-safe plastic bag. Be sure to leave some room for expansion, as the liquid will expand as it freezes. Label the container with the date and freeze for up to 3 months.
When you’re ready to enjoy the soup, thaw it overnight in the refrigerator. Reheat it in a pot on the stove over medium heat until it is heated through, stirring occasionally. You may need to add some water or broth to the soup if it has thickened during storage. Avoid freezing the soup with rice or any other grains, as they can become mushy and lose their texture when frozen and thawed. It’s best to add cooked rice or grains to the soup after thawing and reheating.
Is it OK to eat cabbage soup everyday?
While cabbage soup is a nutritious and healthy dish, it is not recommended to eat it every day as your main meal. Although cabbage soup is low in calories and high in fiber, vitamins, and minerals, it lacks some essential nutrients that your body needs to function properly. Eating the same type of food every day can also lead to a lack of variety in your diet, which can increase your risk of nutrient deficiencies and other health problems.
It’s important to have a balanced and varied diet that includes a wide range of fruits, vegetables, whole grains, lean proteins, and healthy fats. Cabbage soup can be a part of a healthy diet as an occasional meal or a side dish, but it should not be relied on as a sole source of nutrition. Be sure to consult with a healthcare professional or a registered dietitian if you have any questions or concerns about your diet.
Will I lose weight if I only eat cabbage soup?
Eating only cabbage soup is not a healthy or sustainable way to lose weight. While cabbage soup may be low in calories and high in fiber, it lacks many essential nutrients that your body needs to function properly.
Furthermore, a restrictive diet like this can lead to feelings of deprivation, which can make it difficult to stick to the diet long-term. When you eventually return to a normal diet, you may regain the weight you lost and possibly even more.
If you are looking to lose weight, it is important to focus on making sustainable lifestyle changes that include a balanced diet and regular physical activity. This can help you achieve your weight loss goals in a healthy and sustainable way. It’s always a good idea to consult with a healthcare professional before starting any new diet or exercise program.
Cabbage Roll Soup
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
- Salt and freshly ground black pepper
- 1 large yellow onion chopped (1 3/4 cups)
- 2 large carrots chopped (1 1/4 cups)
- 5 cups packed chopped cabbage 16 – 19 oz
- 3 cloves garlic minced
- 2 14.5 oz cans low-sodium beef broth
- 3 8 oz cans tomato sauce
- 2 14.5 oz cans petite diced tomatoes
- 2 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large cast-iron pot over medium-high heat. Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned.
- Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in the pan (or drain off all fat and use 2 more tbsp olive oil), set beef aside.
- Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute longer.
- Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme, and bay leaves.
- Return beef to soup mixture.
- Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot, and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
- Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.
- Serve warm.
