Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 51

Serves 8

Stuffed cabbage is one of my favourite comfort dishes that my mom used to make, but it can take quite a bit of time to prepare. These days, time is not something I have a lot of with a toddler running around and a full-time career, so when I’m in a rush, I rely on this shortcut: I throw all the ingredients into a big pot and make this soup instead. Most of the cooking time is unattended, so I can spend more time with my family and less time in the kitchen. Bonus: leftovers are even better the next day.

450g lean beef mince

1⅛ teaspoons sea salt

1 large white onion, finely chopped

3 garlic cloves, crushed

1½ teaspoons sweet paprika

½ teaspoon dried thyme

2 (400g) tins chopped tomatoes

225g passata

5 cups (1.25 litres) good-quality low-salt beef stock*

4 cups (300g) chopped green cabbage

Freshly ground black pepper

1 cup (185g) cooked brown rice

*Read the label to be sure this product is gluten-free.

In a large pot or Dutch oven set over high heat, season the beef mince with ¼ teaspoon of the salt and cook, using a wooden spoon to break the meat into small pieces as it browns. Drain any fat from the pot and reduce the heat to medium-low. Add the onion, garlic, paprika and thyme and cook until the onions are soft, 5 to 7 minutes. Add the tomatoes, passata, beef stock and cabbage, and season with the remaining salt and black pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer until the cabbage is soft, about 35 minutes.

Add the cooked brown rice and simmer 5 more minutes before ladling the soup into bowls to serve.

skinnyscoop

Soups and stews like this are perfect for freezing. Freeze leftovers in labelled, portion-size containers so you’ll have quick meals to reheat when you’re pressed for time.