Cozy & Comforting: Smoky Stuffed Cabbage Soup
November 30, 2016 / Stephanie Miskew / 10 Comments
With Thanksgiving and its legion of leftovers finally behind us – buh-bye turkey and stuffing – it’s time to change it up and indulge in some deliciously different flavors!
And since it’s officially sweater weather (and you have to say it like this!) it’s prime time for some comforting, satisfying soups as well. So get cozy and comfy and prepare to enjoy our crazy delicious recipe for Smoky Stuffed Cabbage Soup.
“But I don’t LIKE cabbage!” you might say. Well, I used to think that too, but that’s only because you haven’t tried this soup yet. Only a few short years ago, my husband, a gent of Ukrainian descent, expressed a craving for classic Ukrainian dishes such as stuffed cabbage and pierogies. While I had sampled pierogies during the “high carb/no fat” diet trend of the 90’s (yum!), I had never had cabbage before. To be honest, the smell of it never really appealed to me and it seemed rather, um, unglamorous.
But in the spirit of culinary adventure, I did some research and came up with this utterly delicious and comforting recipe for Smoky Stuffed Cabbage Soup that’s guaranteed to win over even the staunchest anti-cabbage-ite.
This thick, rich soup features thin strips of Savoy cabbage braised in a delightful, savory broth featuring ground beef, pork, garlic, onions and tomatoes accentuated by dill, coriander, allspice and smoked paprika. The synergy of these ingredients is definitely greater than the sum of its parts, providing that 1 + 1 = 3 experience we all seek. For the anti-cabbage-ites you’re going to have to trust me on this, but you WILL be thanking me later.
As for a wine pairing, Smoky Stuffed Cabbage Soup was a head-scratcher at first. But then I did what I usually do on the, ahem, rare occasion I’m stumped for a wine pairing: head to Italy! Italian wines are so incredibly food friendly, they can often help you out of a bind when you’re not sure what to pour. Both Italian whites and reds have wonderful acidity and, with so many to choose from, you’re bound to find a wine with a similar weight as your dish. For this soup, I recommend light-bodied reds such as Barbera d’Asti or Chianti Classico which complement the ground beef, spices and tomato elements of this soup.
Ukrainian or not, I hope you enjoy our delicious recipe for Smoky Stuffed Cabbage Soup as much as we do. If you’re anything like the Miskews, it might just find its way into regular rotation at your home during chilly sweater weather! Stay tuned for more seasonally-inspired, ssatisfying recipes and also, do YOU have a favorite comfort food? If so, I’d love to hear about it in the Comments section below!
5.0 from 4 reviews"Comfort Food: Smoky Stuffed Cabbage Soup"Author: Stephanie Miskew | The Glamorous GourmetRecipe type: SoupServes: 6Ingredients
- 4 Tablespoons good olive oil
- 1 cup uncooked, long grain white rice
- 6 cups chicken stock
- 2 lbs ground meatloaf mix (beef & pork)
- 1 yellow onion, chopped
- 2-3 garlic cloves minced
- 1 carrot, peeled & chopped
- Small head of Savoy cabbage, thinly sliced
- 1 28-ounce can diced tomatoes
- 1 cup tomato sauce
- Handful of Italian parsley, roughly chopped
- 3 Tablespoons fresh dill, roughly chopped
- ½ teaspoon allspice
- 1½ teaspoons coriander
- Bay leaf
- 2 teaspoons smoked paprika
- Kosher salt & freshly ground black pepper
- ) In a deep pot, heat 2 Tablespoons of olive oil over medium-high heat. Add the meat mixture and brown, about 5-7 minutes. While browning, season the meat with the coriander, allspice, smoked paprika, Kosher salt & black pepper.
- ) Once meat is browned, add bay leaf, carrot, onion & garlic and cook 3-4 minutes, until veggies begin to soften. Then add cabbage to the pot and begin to wilt.
- ) Add diced tomatoes, tomato sauce & 4 cups of chicken stock to the pot. Cover the pot and bring soup to a boil on high heat and then reduce to simmer and cook for 15-20 minutes to allow flavors to meld.
- ) Meanwhile, in a separate pot heat the remaining 2 Tablespoons of olive oil over medium-high heat. Add the uncooked rice to the pot and toss to coat in the oil, allowing it to slightly toast. Add remaining 2 cups of chicken stock to the pot and bring to a simmer. Cover and cook rice for 18-20 minutes or until rice is tender enough to eat.
- ) Back at the soup pot, add the chopped parsley and dill, stir to combine and season to taste with Kosher salt and black pepper.
- ) Ladle soup into a bowl and top with a scoop of the cooked rice (I use my ice cream scoop for this!). Garnish with any extra parsley and dill and serve immediately.
November 30, 2016 / Stephanie Miskew / 10 Comments
Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
While our everyday wines are the vinous equivalent of a cozy blanket or comfy pair of slippers we slip into at the end of the day, at the other end of the spectrum are wines that are more akin to haute couture – think Chanel, Gucci or Dior. These “haute” wines are so meticulously-made, terroir-driven and exquisite, they imprint themselves… Read More
Key to learning about wine, sweet wines in particular, is a little term called Residual Sugar which is our Wine Word of the Week. While there are many factors that ultimately determine the perception of sweetness in wine, residual sugar is the actual amount of sugar left in a wine after the alcoholic fermentation – which can end in a… Read More
Audrey Hepburn’s legendary tiara in Breakfast at Tiffany’s. Julia Roberts’ dazzling diamond and ruby necklace in Pretty Woman. Marilyn Monroe’s sexy signature Max Factor Ruby Red lipstick in Some Like it Hot. The perfect accessory can truly take a look from “meh” to “MARVELOUS,” and the same can be said for food as well. You see, crispy prosciutto IS the… Read More
Ahhhh the bounty of late Summer! When I see all the beautiful produce at the Farmer’s Market, it REEEALLY makes me want to do this. The ripe, multicolored heirloom tomatoes seem to long for a drizzle of grassy green olive oil and generous sprinkle of crunchy Maldon sea salt, while the fragrant, downy peaches are begging to be bitten into,… Read More
If you’re anything like me, the word “clone” immediately conjures a host of 1970’s B-movies featuring body-copying aliens who seek to wreak havoc on the human race. When it comes to grapes, however, that source of many 70’s childhood nightmares couldn’t be further from the truth. In fact, a GRAPE clone is actually a very good thing! While most plants… Read More
There aren’t many wines that can boast the popularity of rosé in recent years. Much like the Duchess of Sussex, this imminently appealing wine seemed to come out of nowhere and take the world by storm. Years later, we STILL can’t seem to get enough, and our desire shows no signs of waning anytime soon. But the truth is, rosé… Read More