Cabbage Roll Soup

I love soup and Fall is the time to experiment.  Fall is cabbage time and I make cabbage rolls and cabbage casserole, but today is soup day.  My Cabbage Roll Soup incorporates some favourites and has a twist of Italian with my addition of Orzo.  My nonna made a simple pasta soup with just Pastina and tomatoes.  That is where I thought of adding some pasta to my soup.

Nonna loved cabbage.  She made it with beans, meat and a variety of other vegetables, but my favourite was when she stewed it simply with tomatoes, a little olive oil, oregano and garlic.  We called that out Christmas soup.  Another of my favourite soups she made with cabbage is on my blog: https://recipesatmytable.com/nonnas-cabbage-soup/

For the healthy benefits of cabbage read this :https://health.clevelandclinic.org/benefits-of-cabbage/

Ingredients For Cabbage Roll Soup

• 1 lb ground turkey or chicken
• 2 tbsp olive oil (optional)
• Salt and pepper to taste
• 1 medium diced onion 
• 1 teaspoon minced garlic
•  4 cups coarsely chopped green cabbage
• 2 carrots, peeled and diced
• 2 stalks celery sliced
• 4 cups beef broth 
•  2 cups diced tomatoes diced tomatoes
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• ½ cup uncooked orzo
• chopped parsley or dill for garnish

Process

Heat up the olive oil over medium heat.  Add the ground beef, onion and garlic.  Salt and pepper well.  I cooked this until lightly browned. Add in the carrots and celery. Sauté for a few minutes

Pour the beef broth over this and bring to a gently boil.  

Add in the cabbage and let it cook for 10 minutes. In a bowl mix the tomatoes, ketchup, Worcestershire sauce, brown sugar, Italian seasoning and pour over cabbage.  Cover and simmer over medium heat for 20 minutes.

Add in the orzo and cook until orzo is tender.  

Serve with a sprinkling of parsley or dill and enjoy!!