Cabbage Roll Soup
Cabbage Roll Soup
This hearty soup tastes just like cabbage rolls but much easier to make. It’s just as comforting, full of flavor and super satisfying! It uses crumbled tofu that’s been seasoned and browned in place of traditional ground beef. You can also use a vegan ground meat alternative. The recipe makes a large delicious batch to feed a family or enjoy leftovers with or you can always cut the recipe in half.
Serves 6
Ingredients
small head (450-475g) Green Cabbage chopped
1 medium (100g) Carrot sliced
1 medium (400g) Onion diced
4 cloves Garlic minced
3 Tbsp (45g) Brown Sugar
1 Tbsp (15ml) Vegan Worcestershire Sauce
1 cup (185g) uncooked Rice (any variety of white)
8 cups (1893ml) Vegan Beefless Broth or Vegetable Broth
28 oz (794g) crushed Tomatoes
1 1/2 Tbsp neutral Oil
Salt & Pepper to taste
Tofu Ground
16 oz (454g) extra firm high protein Tofu
1/2 tsp (3g) Smoked Paprika
1/2 tsp (3g) Cumin Powder
1/2 tsp (3g) Garlic Powder
1/2 tsp (3g) Onion Powder
few dashes Liquid Smoke
1 Tbsp (15ml) Dark Soy Sauce (for depth & color)
1 -2 Tbsp (15-30ml) neutral Oil
Salt & Pepper to taste
Notes:
1.You can sub a vegan ground beef in place of the tofu.
2. Try and use high protein tofu that comes in plastic and is much firmer. If you don’t have it then go for extra firm tofu that has been pressed for 20 minutes.
Directions
1. Make the tofu ground by adding oil to a non stick or cast iron pan on medium heat. Crumble the tofu and add in the spices and dark soy sauce. Mix well, stirring occasionally and cook down until nicely browned. It should take about 10 minutes. Season with salt & pepper. Set aside.
2. Add the oil to a large soup pot and sauté the onions for 3-5 minutes or until translucent. Add in the carrot and garlic and cook for another 5 minutes.
3. Add in the chopped cabbage and mix well. Allow the cabbage to cook down for a few minutes, before adding in the tomatoes and uncooked rice. Mix well.
4.Add in the broth, mix well and cover the pot. Turn the heat down to medium low and allow the soup to simmer for 15-30 minutes, stirring occasionally.
5.Once the rice is cooked and the cabbage is soft, add in the browned tofu ground, brown sugar and Worcestershire sauce. Mix well and heat through before serving.
Note: The soup will continue to thicken as the rice absorbs more liquid. Add additional broth or water to thin as desired.
