Cabbage Roll Soup

cabbagesoup

Okay, so I actually made this one today, as the new soup of the week. Last week was wild rice and clear vegetable soup. Didn’t take a picture because there really wasn’t much to look at. Or maybe I did, but it’s still on my phone. Anyway, I have to sleep soon because I work tomorrow, so I’ll make this quick.

It doesn’t look all that appetizing, but it sure tastes good! There’s something about soup on a cold winter day that makes it so much nicer.

  • 1/4 head of cabbage, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 ounces of tomato paste
  • 1 (12 oz) can of tomatoes + juice, diced (I used home canned ones my mom had stashed away. They had whole peppercorn in them)
  • 1L beef broth (can easily be substituted with vegetable broth, which I did not have)
  • 1 tbsp Worcestershire sauce
  • 1 cup wild rice
  • 1-1/2 tablespoon dried parsley
  • 1 tsp paprika
  • 1-1/2 garlic powder
  • 1-1/2 tbsp oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

***please note: the spices and herbs (as well as everything else except garlic and onion) are approximations. I never measure, and it is all done to taste***

In a large pot, sauté the cabbage, garlic, and onions until soft. Add the tomatoes, tomato paste, beef broth, and Worcestershire sauce and bring to simmer. Add rice, and herbs and spices. Allow for about 30 minutes for rice to cook, or until soft.

You may have to add water as needed. I did find that while the rice was absorbing water, water also evaporated out and caused the soup to thicken a bit too much for my liking.

Enjoy!! Happy first day of December!

#noobcook

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