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Braised Stuffed Cabbage With Savoy Cabbage Soup
Recipe Intro From bananakitchen

This recipe is featured in our Weekly Meal Planner here!

Braised stuffed cabbage with savoy cabbage soup Slow-cooked cabbage leaves stuffed with a tasty quinoa, onion, nuts and berry make a hearty veggie main. -@bananakitchen

Recipe

Ingredients
For the Cabbage Rolls
5 large savoy cabbage leaves (or cabbage of choice)

1 tbsp olive oil
1/2 onion, chopped
1 cup cooked quinoa
1/2 rolled oats
1 cup feta cheese
1 large egg or 2 small eggs, lightly beaten
3 tbsp roughly chopped walnuts 
3 tbsp dried cranberries (or raisins)
½ tsp salt
freshly ground black pepper

For soup:
1 garlic clove, minced
1 onion, chopped
1/3 head savoy cabbage, shredded (or cabbage of choice)
1 tbsp extra-virgin olive oil
1/2 tsp sea salt
3 cups vegetable broth 
freshly ground black pepper

Directions

For the cabbage rolls: Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for two minutes. Add to a bowl with ice water to stop cooking, then drain thoroughly. 


Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. In a separate bowl, combine the cooked onion, cooked quinoa, rolled oats, eggs, feta cheese, walnuts, cranberry, salt and pepper.

On a flat surface, spread one of the cabbage leaves out. Add 1/5th of the filling to the center of the leaf, then roll up like a burrito. Repeat with remaining filling and cabbage leaves.

For the soup: Heat the oil in a large saucepan over medium heat. You want to use a large saucepan so you have room to braise your cabbage rolls in one layer once the soup is cooked. Add garlic, onion and 1/4 tsp salt and fry until fragrant and lightly browned, stirring occasionally. Add shredded cabbage and 1/4 tsp salt and continue frying until cabbage starts to wilt. Add vegetable stock and bring to a boil. Simmer, covered, until the cabbage is tender, about 25 minutes. Using a blender (or an immersion blender), puree until smooth and season to taste with additional salt, if desired.

Return the finished soup to the large saucepan and bring to a boil. Reduce heat to a low simmer and add the cabbage rolls, in one even layer if possible. The soup should come about 1/2 way up the cabbage rolls, but the rolls should not be submerged. Cover and simmer for about 20 minutes, or until the filling is cooked through.  Serve the stuffed cabbage topped with the soup. 


Recipe