Cabbage Roll Soup

This soup is mainly a deconstructed plant-based cabbage roll with more sauce. I actually prefer it over the cabbage rolls as it is less work for a more desired flavor, if you are a sauce person. Even my reluctant soup-eating brother loves it. Cabbage is very healthy for us and with the combination of within the recipe, this soup is very filling.

Cabbage is a low-calorie vegetable that is packed with nutrients and antioxidants. It is a great source of vitamin C, vitamin K, and fiber, and has been linked to a reduced risk of chronic diseases such as cancer and heart disease. Cabbage is also a versatile ingredient that can be enjoyed raw or cooked in a variety of dishes. In fact, as a cruciferous vegetable, more antioxidants are received from cabbage if it is cooked (See online article from Scientific American). For more information on the nutritional benefits of cabbage, please read the article from Healthline.

I hope you like this soup as much as I do! Please find the recipe below.

Cabbage Roll Soup

Ingredients:

• 2 tsp. olive oil
• 1 tsp. salt or to taste (I use about 1½ tsp or more)
• ½ tsp. Monk’s pepper or to taste
• 6 beef meat substitute patties, grounded (or 2 cups)
• 1 onion finely diced
• 2 tsp. minced garlic
• 4 c. coarsely chopped savoy cabbage (at least)
• 2 carrots peeled, quartered and sliced
• 4 c. beef-like broth (See recipe in the instructions below)
• 1 Tbs. liquid aminos
• 24 ounces tomato sauce
• ½ c. uncooked long grain brown rice
• 2 ½ c. pure water
• 1-2 bay leaf, depending upon size
• 4 Tbs. agave nectar
• 1 Tbs. molasses
• 2 Tbs. parsley, optional

Instructions:

1. Heat the olive oil in a soup pot over medium high heat in a pressure cooker. Add beef meat substitute, onions, and garlic and season with salt and pepper substitute, cooking 2 minutes.
2. Prepare beef-like broth by adding 1 tablespoon each of beef-like seasoning (by Kyong Weathersby) and liquid aminos to a quart of water.
3. Add the carrots, beef-like broth, tomato sauce, rice, bay leaf and sweeteners to the pot. Season to taste.
4. Bring pressure cooker to a boil and attach lid and let cook for 20 minutes. Let pressure release naturally (about 5-10 minutes) and add in cabbage and let cook another 2-3 minutes. NOTE: If you are making this without a pressure cooker, simmer everything for about 60 minutes or until the brown rice is tender. Then add cabbage and cook for about 5-7 minutes or until the cabbage is tender.
5. Remove bay leaf and discard once cooking is complete.
6. If desired, sprinkle with parsley before serving.

ALSO NOTE: You may use any cabbage, even red cabbage if you dare! I mix red and green, depending upon what I have. I love the savoy cabbage for this soup and when I plan on making this soup, I only use that, but if I have cabbage and desire this soup, I use what I have. 4 cups is the minimum amount of cabbage. I make this soup with a big head of cabbage and I use the whole head.