I can't remember where I got this recipe but oh man it is DELISH! It's also very easy to make and healthy too. My hubby normall isn't a soup person but he LOVES this recipe. Let me know what you think if you decide to try it!
Stuffed cabbage soup
1 pound ground beef (I use 93/7)
1 medium onion, chopped
2 teaspoons minced garlic
1 medium green bell pepper, chopped
6 cups of low sodium chicken stock
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
2 bay leaves
1 teaspoon paprika
2 1/2 teaspoons dried dill weed
1 tablespoon brown sugar
Salt and pepper to taste
1 bag coleslaw mix (14 or so ounces)
3-4 cups cooked rice - (white rice)
Cook ground beef in a Dutch oven medium-high heat until crumbled and done. Drain grease. Add onion, garlic, and bell pepper and cook until vegetables are soft. Add 6 cups of water and 6 bouillon cubes. (Or substitute 6 cups of chicken stock or broth.) Stir in the tomato sauce and diced tomatoes. Add bay leaves, paprika, dill weed, and brown sugar. Bring to a boil, then reduce heat to a simmer for about 20-30 minutes, stirring occasionally. Season with salt and pepper to taste. Stir in the cabbage and cook just until tender, but not too soft.
To serve, place a spoonful of rice in a bowl, then ladle hot soup over the top. Store rice and soup separately in fridge.
Oh my gosh Jina! I am so excited to try this recipe! I looooooove stuffed (and unstuffed) cabbage! I may make this this weekend some time, or next week at the latest. I will let you know how it turns out, and you must let me know how you like the dirty rice! Okay - healthy stuff. Well, when I was neglecting myself, one of the things I wasn't doing was eating breakfast. So now that I am back on the wagon, I am back on breakfast and wanting to eat a really good one. Right now, I am in love with having a peice of Oatnut bread, toasted, spread with a couple of spoonfulls of cruchny peanut butter, and slices of fresh banana. Oh my! Sooooooo good. The creamy sweetness of the banana mixed with the crunchy saltiness of the peanutbutter is freaking amazing. I knew people growing up who ate peanutbutter banana sandwiches, but I never tried it because I thought that it sounded weird. Now I know they were on to something, and I only regret that I spent the last 31 years missing out on it! Also went to the gym yesterday and got in an hour on the elliptical, and I will have gotten in about 50 mins of walking on my breaks today. Plus, I am going back to the gym tomorrow. So, that's about it. Jina, thanks for posting this thread!
Last edited by FLSunshineMom; 12-17-2011 at 08:15 PM.
Oh, I love oatnut bread too! I like it best untoasted with soft room temp butter. I know it sounds really gross but I love it?.nom nom nom?.lol. Peanut butter and banana is one of my all-time favorite combos. I?m glad you?ve finally discovered the yummy goodness! Have you ever tried a peanut butter, chocolate and banana smoothie? OMGosh, it is to die for! You should try making some for breakfast one day and it?s like having dessert for breakfast!
Oh and I have a recipe for healthy blueberry muffins. It?s really yummy and would make an easy to-go breakfast. I?ll post the recipe below.
WTG on getting an hour of elliptical and an hour of walking in. That?s pretty impressive for one day! I got on my treadmill and walked and jogged for half an hour yesterday. I?m PMSing pretty bad so I have zero motivation today?ugh! PMS is evil!
Healthy Blueberry Muffins
(I got it from my Gwyneth Paltrow cookbook)
? cup vegetable oil
? cup soy milk
? cup pure maple syrup
? cup light agave nectar
1 cup white spelt flour
1 cup whole spelt flour
2 teaspoons baking powder
? teaspoon salt
2 ? cups fresh blueberries (I found that 2 ? cups was too much?I?d cut it back to 2 cups or so)
Heat oven to 375. Line a 12-cup muffin pan with paper liners. Whisk oil, soymilk, syrup and nectar in a bowl. Combine flours, baking powder and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries. Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes. Serve warm.
Last edited by JKfmAustin; 12-13-2011 at 11:19 AM.
Yum Jina! Those muffins sound awesome too. Oh my gosh, I did *not* do well this weekend, but it's back to the grind this week. I am going to go look for some more healthy recipes, so I will post them when I find them. Have you tried the dirty rice recipe yet? I am making it tonight, I swear! LOL
Last edited by FLSunshineMom; 12-17-2011 at 08:16 PM.
Alissa, I didn's do so well this weekend either...lol.
I did make the Dirty Rice last night and it was delish! Mine came out a little mushy because I'm not used to cooking long grain brown rice. I normally use short grain brown rice which is more nutty and grainy. I also added extra thyme. I'm going to make this again using short grain brown rice! Thanks for sharing the recipe!
1 c. dried lentils (your choice? this time I used French green, but have had lovely results with red and the black beluga ones too.)
6 c. low-sodium organic chicken broth
1 onion, chopped up
a few cloves of garlic, smashed or sliced
3 sweet potatoes or yams, all chopped up
1 or 2 bunches of kale
1 splash of olive oil
2 tbsp curry powder ( I use 2 1/2)
Splash a little olive oil in the bottom of a big pot and saut? garlic and onion for a few minutes until fragrant and translucent. Then toss in everything but the kale and bring it to a boil. Simmer for about 15 minutes, then toss in the kale. Simmer for 15 minutes more, then serve. Excellent with a crusty grainy bread or brown rice. Enjoy!