Unstuffed Cabbage Soup Recipes

PASSOVER UNSTUFFED CABBAGE SOUP

Steps:

• Heat oil in a pot over medium-high heat. Cook and stir ground beef and onion in hot oil until beef is browned and crumbly and onion is soft, 7 to 10 minutes.
• Stir water, tomato sauce, cabbage, brown sugar, lemon juice, vinegar, salt, white sugar, black pepper, and onion powder into ground beef mixture. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer until flavors combine and cabbage is tender, at least 2 hours.

UNSTUFFED CABBAGE SOUP

Steps:

• Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.
• Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
• Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
• Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. Serve.

UN-STUFFED CABBAGE SOUP

Steps:

• For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup.
• For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
• Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.
• Ladle the soup into bowls and garnish with sour cream and dill.

UNSTUFFED CABBAGE

Steps:

• Put the ketchup and ginger ale into a large soup pot and bring to the boil.
• Add the cabbage.
• Mix the rest of the ingredients.
• Wet hands and form large balls, place gently into the boiling cabbage in the pot.
• Bring to the boil, turn heat down, cover and let simmer for 1 1/2 hours.
• Serve with something to mop up the juices.

UNSTUFFED CABBAGE ROLL SOUP

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
• Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
• Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
• To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

UNSTUFFED CABBAGE

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

ONE-POT UNSTUFFED CABBAGE

Steps:

• In a large skillet, combine sauce ingredients. Bring to a boil; reduce heat and simmer. , Meanwhile, in a large bowl, combine the rice, Worcestershire sauce, salt and pepper. Crumble beef over rice mixture; mix lightly but thoroughly. Shape into 36 balls, about 1-1/4 in. in diameter. Add to simmering sauce. , Cover and simmer about 45 minutes or until the cabbage is tender. Uncover and cook for 15 minutes longer or until sauce is thickened.