My Cookbook: Souk to Table 
Unstuffed Cabbage Soup (Middle Eastern)
My unstuffed cabbage soup is quick to make on a whim, when the craving for cabbage rolls hit. This soup takes all the elements of my labour-intensive middle eastern cabbage rolls – the savory ground beef, the short-grain rice, and the melt-in-your-mouth cabbage – and turns them into a one pot meal. The final generous squeeze of lemon and a pinch of dried mint add a wonderful brightness that makes you want another bowl.
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Cabbage Rolls but Make it Soup
I can never resist stuffed cabbage, and in fact, I have two different versions I regularly make depending on my craving: a tomato-based cabbage rolls recipe as well as a lemony Lebanese style cabbage rolls. There’s something magical that happens to cabbage as it slowly cooks with all the other flavours.
But when there’s no time to stuff and roll cabbage leaves, I resort to this soup that I developed from my cookbook, Souk to Table. It has all the right flavours, but ready in a fraction of the time.
Notes on The Flavour Profile
This cabbage soup has a middle eastern flavour profile (as I know cabbage rolls are made all over the world). The ground beef is cooked with garlic, simple warm spices and tomato paste. Just enough tomato paste to add a bit of acidity and umami. The cabbage can be roughly chopped and added in along with the chicken broth.
Once the cabbage is soft and cooked, the short grain rice can be added in. The short-grain rice releases more starch than long-grain and actually gives the soup a silky body (no watery soup please!).
Personally – I think the flavours are enhanced when the soup is finished with lemon juice and dried mint. If you don’t have dried mint, feel free to use chopped parsley instead. A bowl of this soup is a complete meal for me because it’s got it all. It’s also great for doubling and freezing.
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Unstuffed Cabbage Soup (Middle Eastern)
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.
Excellent recipe.
I’m so happy you loved it Samar! Thank you for leaving us a review!
This soup has excellent flavour! I followed the recipe exactly except I used half the salt and added half a teaspoon of chili flakes for a little heat. I highly recommend this recipe, thanks Amina!
Hi Carol! Super happy you loved it – thanks so much for your review!