'Tis the season for soups! I love making soups. I am very much drawn toward the simplicity of them. In just one pot, you can get the benefits of homemade bone broth, nutrient dense veggies, and properly raised protein. Soups are my favorite way to use up the abundant leafy greens of summer (I keep bags of frozen kale, chard, and bok choy in the freezer from our farm share just to be used in fall/winter soups). Making soups requires minimal preparation and clean-up, makes the house smell great, is easy to put away and reheat to eat later in the week, and also freezes great for when you need a quick lunch or dinner option later on. I love including a soup for dinner parties and holidays because you can make it in advance.
Because I am pretty busy at the moment between working full-time and being in school part-time, I have been making a big pot of soup every Sunday to save me some time weeknight cooking. This particular recipe is one I made several times during the early summer when there was an abundance of cabbage. There was so much cabbage that I froze some in preparation for cold and busy weeks like this.
Prior to making this recipe for the first time, my initial thought was to make traditional stuffed cabbage. I never enjoyed it the few times I had it as a child, but I thought maybe I could come up with a better recipe. Then I realized that no one, including myself, has time to make stuffed cabbage. How time consuming! So I reverted back to my love of the simplicity of soups. My new motto is going to be "If you don't have the time or patience to cook something, turn it into a soup!'
Deconstructed Stuffed Cabbage Soup
Prep time: 10 minutes
Cook time: 60 minutes
In a large soup pot over medium-high heat, cook ground meat and onions until meat is cooked. You can add a couple sprinkles of salt and pepper at this point. Add in tomatoes, sauce, and cabbage; stir and cook for 3-4 minutes. Add stock and bring to a boil. Add in riced cauliflower and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until you are ready to serve. Add salt and pepper to taste.
If you so desire, you can add some good quality parmesan cheese to your bowl like my husband does.
How easy was that!?
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