Cabbage Soup with stuffed cabbageUser Submitted Recipe
1 T canola Oil
2 ½ pounds beef short ribs
2 large onions, sliced with slicing disk
2 cloves garlic, chopped
1 T kosher salt
Fresh ground pepper to taste
1- 16oz can petite diced tomatoes
3 T tomato paste
2 T beef base (Minors)
2 ½ pounds cabbage cored – remove 8 -10 large leaves and slice the rest with slicing disk
3 quarts water
Meat stuffing for cabbage leaves
2 quarts boiling water
1 pound ground chuck
1 small onion, shredded with large shredder disk
2 t kosher salt
½ t fresh ground pepper
2 T raw rice
Heat the oil in a large pot (stainless steel or enameled)
Brown the short ribs well. Remove from pot and set aside. Add the onion, garlic and salt and sauteď€? until softened
Return ribs to the pot, add the tomatoes, sliced cabbage, 3 quarts of water, tomato paste and beef base. Stir well to deglaze the pot. Bring to boil over medium heat, reduce the heat and simmer for ½ hour while preparing the cabbage leaves for stuffing.
Boil 2 quarts of water in a large pot, lightly salted and immerse the 8 – 10 cabbage leaves for about 3 minutes to soften them which makes it easier to stuff and wrap.
Combine the ground chuck, shredded onion, egg, salt, raw rice and pepper and mix well. Put about two T of mixture on a cabbage leaf and fold in the sides and roll up. Repeat with the remaining 7- 9 leaves.
Add the stuffed cabbage leaves carefully into the liquid, pressing them down into the sauce.
Let the mixture simmer for about two hours. Taste for seasoning and add salt if necessary (I use sour salt (citric acid) because I like it on the salty side.
This is best the next day reheated, however, sometimes you may just want to enjoy it the same day!
Serve the soup with a stuffed cabbage in each bowl accompanied with a mound of mashed potatoes.
The meat from the short ribs can be forked off and added to the soup to make another meal.