I love cabbage rolls but I don't very much like to make them. A little labor intensive. But I would even sacrifice the hard work if the cabbage rolls would freeze nicely and provide me with a couple meals for the future but that doesn't happen.

Heating up a meal of previously frozen cabbage rolls makes a really mushy encore. The cabbage has a very high water content. When frozen, then defrosted, you're left with waterlogged, soggy cabbage. Most unappetizing.

I wondered what would happen if I de-constructed a cabbage roll. Made soup with all the cabbage roll ingredients. Would it taste like a cabbage roll? I tried it. I was pleasantly surprized I was reminded of Bammy's stuffed pepper soup. Same premise.

The ingredients I used:

1 small head of cabbage - shredded
1 onion - sliced
1/2 # ground pork
1 cup of rice
1 15 oz. can of tomatoes
1 box of chicken broth
2 tbs. Hungarian paprika
salt and pepper
carraway seeds

Method:

In a large soup pot, brown the onion and cabbage. Remove from the pot into a holding bowl. Brown ground pork in same pot. When pork is browned, add the onions and cabbage back into the pot. Add the liquids, spices, and rice and simmer until the rice is cooked. (if the soup gets too thick, thin it down by adding more chicken broth or water)

You can keep the soup on the lowest setting of your stove after it's done so it'll stay warm for latecomers.

Serve with a dollop of sour cream. It is very nutritious, tastes wonderful and freezes well in small individual containers for future meals.


Here's some castteam shops that have delightful soup related items............


COMMANDPERFORMANCE
http://www.etsy.com/listing/86623055/vintage-5-qt-soup-tureen-4-pieces-made



STITCHPRINCESS
http://www.etsy.com/listing/81439432/cabbage-digital-copy-garden-produce



KOWGIRLKITSCH
http://www.etsy.com/listing/72692951/vintage-blue-green-and-white-ceramic

MARIAROSECOLLECTION
http://www.etsy.com/listing/69373063/bogo-in-stock-cabbage-fractal-fine-art

by Rita of sammysgrammy

My friend, Kathie, gave this recipe to me. I use it many times as a meal along with a nice chunk of crusty rustic bread. Not only is it a nutritious and well balanced meal, it’s also good for a picnic or a “dish to share”event. And it gets better the second time around.

2 15.5 oz. cans of cannelini or white navy beans – drained and rinsed

1 5 oz. can of tuna, drained

1 small jar of roasted red peppers, drained

1/4 cup of chopped black olives (I use kalamata)

handful of chopped fresh Italian parsley

All into a large bowl, stir carefully with a wooden spoon. Add freshly ground black pepper, 1/4 cup of extra virgin olive oil and 2 tbs. of wine or balsamic vinegar.

Serve at room temperature. Refrigerate leftovers.




Some of our castteam mates have the perfect accompaniment for a veggie salad meal. You’ll enjoy paying a visit to these great shops.

..................... http://www.bradsearswoodturner.etsy.com/


.................................. http://www.tilesmile.etsy.com/


............................... http://www.newcreationz.etsy.com/


........................... http://www.shamrockstudio.etsy.com/