My daughter (11 year old) asked me last night at 8:30 p.m. if she could make a snack while her dad and I went to feed the animals for the night. I said she could but no candy or sweets. I came in the house about an hour later and this is what she had made:
She boiled a small head of cabbage!! This is not what I was expecting! So the fridge is full with Easter lunch preparations and I did not want to store the cabbage until Monday so I decided to make stuffed cabbage soup for dinner. I do NOT like to waste anything and knowing she boiled the cabbage in water, that is such a great way to start a stock.
I have never made cabbage soup the same way as the last one. It’s always a “hodge podge”. Today I used:
1 lb ground beef
small head of cabbage
1 3/4 cups left over plain jasmine rice from a few nights ago
14.5 oz can tomato sauce
1 can tomato paste (small)
small onion chopped
5 cloves of garlic chopped
2 parsnips peeled and diced
1 can white beans drained
two pinches of red pepper flakes
1 tablespoon garlic powder
1 tablespoon ground black pepper
4 cups of stock (water that cabbage was boiled in)
2 cups of water added to the stock with 2 chicken bouillon cubes
Put the 6 cups of liquid into stock pot
add the bouillon cubes, parsnips, cut up cooked cabbage, tomato sauce/paste, beans, garlic powder, pepper, red pepper flakes
In a frying pan, boil, rinse and brown the ground beef adding the garlic and onion about 1/2 way through the browning process
Once browned add that to the stockpot and let it simmer for about 30 minutes
Right before serving add the cooked rice.
I had made a loaf of homemade wheat bread yesterday so we had this soup with bread for dinner. It was fabulous and so good for you with all the great ingredients!!
Even though at first I was mad she decided to boil cabbage for a “snack”, how could I say anything as that is such a healthy choice and it gave us a great dinner for tonight!!!