CHEF JEFF: One Byte At A Time — Cabbage Roll Soup

Some people say too much cabbage can be bad for your health. It’s true, eating cabbage in excess can result in abdominal discomfort, diarrhea and flatulence, but the benefits strongly outweigh the health risks.

Cabbage is highly nutritious vegetable, rich in vitamins C and K, fiber and potassium and may help with heart and digestive health. Studies show those who consume cabbage regularly have the least risk for developing diabetes. Cabbage also is high in carotenoids like lutein, which helps protect your eyes from developing macular degeneration as you age. (For more on cabbage’s health benefits, check out this from the prestigious Cleveland Clinic.)

All that aside, I just like cabbage for its taste. Whether it’s used for rolls, soups, coleslaw, stir-fries or my favorite, sauerkraut, I’ll always make room for cabbage in my cooking and dining repertoire.

The following soup recipe combines some of my home-grown cabbage and carrots with another of my favorites, homemade tomato juice. It something that can be on the table in less than an hour and is very delicious and gives new meaning to the phrase “cooking with gas.”

Cabbage Roll Soup
2 teaspoons olive oil
1 pound lean ground beef or bison
Salt and pepper to taste
1 medium yellow onion, diced finely
2 cloves garlic, minced
4 cups green cabbage, chopped
2 carrots, quartered and sliced
4 cups low-sodium beef broth
24 ounces of thick tomato juice
½ cup white rice, uncooked
1 bay leaf
3 tablespoons brown sugar
2 tablespoons fresh parsley, chopped
In a Dutch oven or large soup pot, heat oil over medium-high heat and add ground beef. Season with salt and pepper and cook until browned.
Add diced onion and minced garlic and cook for another 2 to 3 minutes, until onions are tender. Add cabbage, carrots, tomato sauce, beef broth, rice, bay leaf and brown sugar. Stir to combine.
Bring soup to a simmer and let cook for about 25 minutes, until rice is tender.
Remove bay leaf and sprinkle with chopped parsley.