Cabbage Soup

A lot of people see the word cabbage, and all they think is either stuffed cabbage or coleslaw. But cabbage is much more than that. Cabbage soup is a traditional jewish dish, almost as common as matzoh ball soup. This recipe is a spin on a traditional cabbage soup from my great aunt. This soup is just as comforting as a hearty chicken soup. Traditionally this dish has rice cooked in it, but rice generally does not freeze well, so I have omitted it. But by all means feel free to add it back in when you serve it. 

Cabbage Soup

1 Tbsp. olive oil

1lb ground beef

1 small head Savoy cabbage, quartered cored, then sliced

1 large onion, thinly sliced

1 red bell pepper chopped

1 carrot peeled and chopped

2 stalks celery chopped

2 Tbsp. tomato paste

4 cups Chicken Stock (can substitute for vegetable or beef)

1 cup dry white wine

3 cups water

Juice and Zest of 1 lemon  

1 Tbsp. salt

1 Tbsp. pepper

1 tsp. garlic

1 Tbsp. dried basil

1/2 tsp. celery salt

2 large tomatoes, chopped

In a large stock pot, heat the olive oil then add the ground beef. Cook until all of the beef is all brown, drain off most, but not all, of the fat. Add in the onions, pepper, celery, and carrots. Sautee about 3 minutes. Stir in the tomato paste and cook for 1 minute. Add in the broth, wine, and water, lemon zest and juice and all the seasonings. Add in the tomatoes and the cabbage. The cabbage will look like it’s going to over flow the pot. It will wilt down, quickly, so don’t panic. Stir in the best you can and then cover with a tight fitting lid and lower the heat to medium low. Simmer for about 30 minutes, stirring occasionally. After 30 minutes, check the amount of liquid in the pot, if you think it needs more liquid; add either warm broth or water. Cook for another 30 minutes, or until you find the cabbage is cooked through. Serve immediately or allow to cool completely and then freeze. 

To freeze: Place in a freezer safe tupperware. Place plastic wrap over the top and then cover with a tight fitting lid. Freeze when it’s completely cooled.

To reheat: To microwave, remove the lid and plastic wrap and heat for 3-5 minutes, stirring half way through. To heat on the stovetop. Heat in the stock pot, add in 1/2 cup chicken broth and then add in the cabbage soup. Cook for 20 minutes.