I’ve made this new soup three times in the last few weeks! It’s loaded with cabbage, brown rice, warming spices, and fire-roasted tomatoes.
Cabbage helps us add the health-enhancing benefits of cruciferous vegetables to our meals in any season. Full of fiber, vitamins (including C, K, and B9), and immune-boosting properties, the humble cabbage is a nutritional powerhouse, and usually very budget-friendly, too.
I love that cabbage stays fresh in the refrigerator for so long. It makes this recipe easy to throw together just about any time.
And with this recipe, we add in a few pantry ingredients to the cabbage – and not too much else. Simmer everything together for about 30 minutes. That’s it…dinner is served.
We love this soup with a rustic loaf of whole grain bread, toasted. Hope you like it too!
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UNSTUFFED CABBAGE SOUP WITH TOMATOES AND BROWN RICE
1 large sweet onion, diced
2 garlic cloves, minced
2 carrots, scrubbed or peeled
6 Medjool dates, pitted
1 medium head green cabbage, cored and chopped (around 10 cups)
1 quart vegetable broth
4 cups cooked brown rice
20 to 28 ounces crushed tomatoes
1 8-ounce can tomato sauce
3/4 to 1 teaspoon Hungarian paprika
3/4 to 1 teaspoon Berbere seasoning
3 teaspoons kosher salt (generous), or to taste
1/2 teaspoon coarsely ground black pepper
Optional garnish: Italian parsley, minced
Instructions
In a large soup pot or Dutch oven, sauté onions over medium-high heat, for about ten minutes, or until soft and translucent. Add a few splashes of water as needed to avoid sticking to the pan. Once onions are soft, add garlic to the hot pan, and continue to sauté for about 30 seconds.
Meanwhile, in the bowl of a small food processor, mince carrots along with the dates. Set aside.
To the soup pot, add cabbage, vegetable broth, brown rice, crushed tomatoes, tomato sauce, paprika, Berbere seasoning, salt, and black pepper. Top with the minced carrot mixture.
Bring soup up to a boil on high heat, and then reduce to simmer. Cover, and allow to simmer for about 25 to 30 minutes, or until cabbage is soft and tender. Remove from heat.
Garnish with fresh parsley and serve hot.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen