I had this idea of making stuffed cabbage, but let’s face it, that’s a lot of work! So, I decided, what if I deconstruct it and make into a soup? The result ended up being delicious!
Ever have those comfort food cravings from your childhood? Nothing you do will keep you from thinking about it? …I do, and stuffed cabbage is a staple growing up in Cleveland, because there’s a lot of Eastern European families there. It’s made for many large family gatherings, weddings, Sunday parties (no matter what time of year), and even just for dinner!
Not only did I deconstruct it and make it into a hearty soup, but I made it a little healthier too! It still has all the flavor, and is just a little bit better for you! Please give it a try and let me know what you think!
Ingredients:
1 lb ground chicken
1 head fresh cabbage, shredded
5 leeks, sliced thin
1 28oz can whole peeled tomatoes
1 280z can crushed tomatoes
1 32oz box of vegetable broth
1 cup uncooked farro
1 T smoked sweet paprika
Optional: red chili flakes to give it a kick! (add with paprika)
Brown the chicken in a stockpot, then add paprika and S&P to taste. Then add the sliced leeks and sauté until slightly wilted. Add shredded cabbage and wilt slightly as well. S&P again. Then mash up the peeled tomatoes with your hand before they go into the pot, with the tomato water and all. Fill can with water and add all that tomato goodness to the pot too. Then add can of crushed tomatoes. Fill can half way, and add that tomato goodness to the pot as well. Then add the veggie broth, and cup of farro. Simmer for about 1-2 hours on the stove. Make sure the farro is cooked through and the cabbage isn’t mushy.
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