Not only is this “Un”Stuffed Cabbage Soup gluten-free and Weight Watcher friendly it is also freezes well so you can double the recipe, enjoy some now, and freeze some for later! This great recipes comes from “The SkinnyTaste Cookbook: Light on Calories, Big on Flavor” that is a part of our giveaway this week.
This is the third, and final, recipe we will be sharing on MPM this week that comes straight from the cookbook in our giveaway, but we will be using 6 recipes total from this cookbook in our MPM meal plan this weekend, and will be linking to the recipes that are not shared on here so you will want to be sure to come back for that!
If you haven’t entered our SkinnyTaste giveaway you have until February 29 to do so.
I mentioned before that my husband LOVES stuffed cabbage because he grew up eating it as a child. His grandmother taught me how to make her recipe early on in courtship. It’s pretty simple to make but it takes hours to cook since the rice has to cook and soften within the cabbage roll. I still don’t mind making it from time to time as a special meal on a day when we will be home, but most days it just isn’t practical. This “Un”Stuffed Cabbage Soup takes care of that. Once the soup is cooking it only take 35 minutes for the cabbage to soften and for the soup ready to eaten.
For those on Weight Watchers, a 1-1/2 cup serving is just 3 Weight Watcher smart points! Yay!!
Here is what you need:
I overestimated on the cabbage. You probably only need about a half of a head of cabbage.
oops. Forgot these little guys in the picture..
1 lb. 93% lean ground beef
1 1/8 t. kosher salt
1 large white onion, finely chopped
3 garlic cloves, minced
1 ½ t. sweet paprika
½ t. dried thyme
2 (14.5 oz.) cans petite diced tomatoes
1 (8 oz.) can tomato sauce
5 c. Swanson unsalted cooking beef stock (read the label to be sure this is gluten-free, if necessary)
4 c. chopped green cabbage
Black pepper
1 c. cooked brown rice
In a large pot of Dutch oven set over high heat, season the ground beef with 1/4 teaspoon of the salt and cook, using a wooden spoon to break the meat into small pieces (a Pampered Chef Mix N’ Chop is great for this) as it browns.
(while the meat was cooking I started cooking the brown rice.)
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.
(While that was cooking I chopped up the cabbage and measured out 4 cups. (this was about a half of a head of cabbage for me.)
Add the tomatoes, tomato sauce, 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 8 serving bowls to serve.
Makes 8 servings.
One serving is 1-1/2 cup
One serving is 3 Weight Watchers FreeStyle Smart Points!!
“Un”Stuffed Cabbage Soup- GF and WW recipe
Author: Gina hom*olka
Serves: 8 servings
3 WW FreeStyle SP per serving.
Ingredients
- 1 lb. 93% lean ground beef
- 1 1/8 t. kosher salt
- 1 large white onion, finely chopped
- 3 garlic cloves, minced
- 1 ½ t. sweet paprika
- ½ t. dried thyme
- 2 (14.5 oz.) cans petite diced tomatoes
- 1 (8 oz.) can tomato sauce
- 5 c. Swanson unsalted cooking beef stock (read the label to be sure this is gluten-free, if necessary)
- 4 c. chopped green cabbage
- Black pepper
- 1 c. cooked brown rice
Instructions
- In a large pot of Dutch oven set over high heat, season the ground beef with 1/4 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, tomato sauce, 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 an simmer 5 more minutes before ladling the soup into 8 serving bowls to serve.
