When you’re a thirty-something girl of Romanian decent, you have a few options when craving delicious, comforting and hearty cabbage rolls: you can make a request of your mother or baba, you can purchase them (I like Peg’s Kitchen here in Regina!) or you can whip up recipes capturing the flavor of cabbage rolls without all the work (sorry, babas, you’re much better at it than younger generations are!)
One of my favorites is this Cabbage Roll Casserole recipe! I love all the cabbage-roll-hacks in this recipe, including using a bag of coleslaw in place of actually shredding a head of cabbage – brilliant!
I recently saw a post on Facebook sharing Cabbage Roll Soup and thought that, too, was genius. Soup is comfort-food to me, and adding in all the flavors of cabbage rolls makes this like a big warm hug from baba! Here’s the recipe, below and it truly was easy!
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground beef
- ¾ cup uncooked long grain brown rice
- 1 bag coleslaw mix (alternatively you can shred 1 medium head of cabbage)
- 1 can (398ml) diced tomatoes
- 2 tablespoons tomato paste
- 2 containers (900ml each) Campbell's Beef Broth
- 2 cups vegetable (V8 or other) juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- salt and pepper, to taste
- In a large pot, brown the onion, garlic and beef. Drain fat (I don't like to rinse if I have garlic/onion cooked with it.)
- Stir in coleslaw mix and let it cook another 2-3 minutes to soften (like you are cooking a stir-fry!)
- Add all remaining ingredients, bring to a boil and reduce heat to low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
- Serve with a dinner bun and butter for full comfort food utopia (don't forget to remove the bay leaf!)
I’ll be making this soup often this fall and winter when I have a cabbage-roll craving! Enjoy!