CABBAGE ROLL SOUP RACHAEL RAY RECIPES

Steps:

• Trim outer leaf or two and core of cabbage and place in pot, cover with water and bring to boil, add salt and boil 15 minutes, cool
• ?Carefully peel 16 leaves and use kitchen scissors or paring knife to trim the tough bottom of the vein of each large leaf of cabbage
• ?Chop or shred core and save for a warm slaw or a soup
• ?Let the cabbage drain well on a kitchen towel as you separate leaves, then pile the 16 trimmed or stemmed leaves and move them to a work surface
• Meanwhile, in a pot or Dutch oven, heat EVOO, 3 turns of the pan, add onions, season with salt and pepper, soften 5 minutes, add garlic, stir a minute, add about ½ cup water and let it absorb
• ?Remove half the mixture and place in large mixing bowl to cool
• ?To the remaining onions and garlic, add Calabrian paste or red pepper and tomato paste, stir to combine, add tomatoes and passata, bring to a bubble, reduce heat to simmer and cook 30 minutes
• ? To the cool onions and garlic, add the ground meat (or plant-based protein), salt and pepper, rice, egg, water, paprika, oregano, fennel (if using), Worcestershire, allspice or cloves, and grated cheese
• ?Mix well
• ?Score the meat into 16 potions
• ?Place a portion on each leaf, tuck in sides and roll
• Preheat oven to 400°F with rack at center
• Line a large casserole with about ? sauce and fill pan with cabbage rolls
• Top with remaining sauce and cover pan tightly with foil
• ?Bake 90 minutes until cooked through
• Top with chopped parsley

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!