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–+ servings
A pot of hearty stew with ground meat, chopped vegetables, and tomato sauce, garnished with fresh herbs, sits on a patterned blue and white surface next to lemon wedges and a green cloth.
5 from 2 ratings

Unstuffed Cabbage Soup (Middle Eastern)

Yield: 8 Servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Author: Amina Al-Saigh
This soup replicates the flavours of stuffed cabbage but in a fraction of the time. It's hearty and vibrant, perfect for a cold winter night.
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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 2 heads garlic , peeled and finely chopped
  • 450 g lean ground beef
  • 2 1/2 teaspoons kosher salt, plus more if needed
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1 cup tomato paste
  • 1/2 head green cabbage, large, roughly chopped (see Note)
  • 6 cups chicken broth, or vegetable broth
  • 1/3 cup short grain rice, rinsed until the water runs clear and is drained completely
  • 1/2 cup lemon juice, fresh
  • 2 teaspoons dried mint

For Garnishing and Serving

  • 1/4 cup parsley, finely chopped
  • 2 tablespoons Dried mint
  • 2 lemons, cut into wedges

Instructions
 

  • In a large pot over medium heat, combine the 2 tablespoons extra virgin olive oil and 2 heads garlic and cook stirring continuously, over medium heat for 1-2 minutes, until the garlic is fragrant and slightly golden.
  • Add the 450 g lean ground beef and cook, breaking it up into small pieces with a wooden spoon for 6 to 7 minutes, until browned.
  • Add the 2 1/2 teaspoons kosher salt, 1 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground black pepper, and 1 cup tomato paste, mix everything together and cook for another 1 to 2 minutes. Add the 1/2 head green cabbage and stir to combine.
  • Add the 6 cups chicken broth and stir to combine. Cover with the lid and let simmer over medium heat for 30 minutes.
  • Add the 1/3 cup short grain rice, stir, and continue to cook, covered, for 10 minutes. Uncover the pot and add the 1/2 cup lemon juice and 2 teaspoons dried mint. Stir to combine and taste and adjust the salt if necessary. If the soup is too thick, add a bit of water to thin it out to the desired consistency.
  • Ladle into bowls and garnish with the 1/4 cup parsley, 2 tablespoons Dried mint and serve with the 2 lemons for squeezing.

Notes

  • To chop the cabbage, start by slicing the cabbage down the middle, splitting it into 2 equal halves. Place each half, cut side down and slice down the middle to create 4 equal quarters. Cut off the core and stem from each quarter and discard, then place each quarter flat side down and slice into squares.
Serving: 1serving, Calories: 271kcal, Carbohydrates: 21g, Protein: 14g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 1690mg, Potassium: 679mg, Fiber: 3g, Sugar: 7g, Vitamin A: 733IU, Vitamin C: 39mg, Calcium: 74mg, Iron: 3mg
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