Passover Unstuffed Cabbage Soup: A Delicious and Easy Recipe
Passover, a celebration of freedom and remembrance, often presents culinary challenges. The restrictions on leavened products can make meal planning feel daunting. However, this Passover Unstuffed Cabbage Soup recipe offers a flavorful, satisfying, and compliant dish that will become a family favorite. It’s a deconstructed take on traditional stuffed cabbage, eliminating the time-consuming process of stuffing individual leaves while retaining all the hearty, comforting flavors. This recipe is not only perfect for Passover but also a healthy and delicious option year-round.
## Why Unstuffed Cabbage Soup?
Traditional stuffed cabbage is a labor of love, requiring blanching cabbage leaves, preparing a filling, and meticulously rolling each cabbage roll. Unstuffed cabbage soup streamlines this process, chopping the cabbage and combining it with the other ingredients in a pot. This dramatically reduces preparation time without sacrificing the taste. It’s a win-win!
Furthermore, this soup is incredibly versatile. You can easily adapt the recipe to your dietary preferences, using different types of meat, vegetables, or seasonings. It’s also naturally gluten-free and can be made vegetarian or vegan with a few simple substitutions.
## Ingredients for Passover Unstuffed Cabbage Soup
Here’s what you’ll need to create this delightful soup:
* **1 large head of green cabbage:** The star of the show! Choose a firm head of cabbage with tightly packed leaves.
* **1 pound ground beef or turkey:** Opt for lean ground meat to reduce fat content. For a vegetarian or vegan option, substitute with lentils or crumbled plant-based meat.
* **1 large onion:** Adds a foundational layer of flavor. Yellow or white onions work best.
* **2 carrots:** Provide sweetness and color.
* **2 celery stalks:** Contribute to the savory flavor profile.
* **4 cloves garlic:** Minced garlic adds a pungent aroma and robust flavor.
* **1 (28 ounce) can crushed tomatoes:** Forms the base of the soup. Look for crushed tomatoes without added sugar or salt.
* **1 (15 ounce) can tomato sauce:** Adds depth and richness to the tomato base.
* **6 cups beef broth or vegetable broth:** Use beef broth for a richer flavor or vegetable broth for a lighter, vegetarian option. Ensure the broth is certified Kosher for Passover if serving during Passover.
* **1/2 cup matzo meal:** Acts as a binder for the meat and helps thicken the soup. If not observing Passover, you can use rice or cooked barley.
* **1/4 cup chopped fresh parsley:** Adds a fresh, herbaceous touch.
* **2 tablespoons olive oil:** Used for sautéing the vegetables.
* **1 tablespoon apple cider vinegar (optional):** Adds a subtle tang that enhances the flavors.
* **1 teaspoon paprika:** Provides a smoky, slightly sweet flavor.
* **1/2 teaspoon garlic powder:** Enhances the garlic flavor.
* **Salt and pepper to taste:** Season generously to bring out the flavors.
**Optional additions:**
* **Raisins:** A traditional addition to stuffed cabbage, raisins add sweetness and chewy texture.
* **Lemon juice:** A squeeze of lemon juice at the end brightens the flavors.
* **Dill:** Another popular herb that complements the flavors of the soup.
* **Hot sauce:** For a touch of heat.
## Step-by-Step Instructions
Follow these detailed instructions to create a delicious and satisfying Passover Unstuffed Cabbage Soup:
**1. Prepare the Vegetables:**
* Rinse the cabbage under cold water and remove any damaged outer leaves. Cut the cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces.
* Peel and dice the onion.
* Peel and slice the carrots.
* Wash and chop the celery stalks.
* Mince the garlic.
* Chop the fresh parsley.
**2. Sauté the Vegetables:**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until the onions are softened and translucent. Stir occasionally to prevent burning.
* Add the minced garlic to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
**3. Brown the Meat (if using):**
* If using ground beef or turkey, add it to the pot with the sautéed vegetables.
* Break the meat up with a spoon and cook until it is browned, stirring occasionally to ensure even cooking. Drain off any excess fat.
**4. Add the Remaining Ingredients:**
* Add the chopped cabbage, crushed tomatoes, tomato sauce, beef broth (or vegetable broth), matzo meal, paprika, garlic powder, salt, and pepper to the pot.
* If using, add raisins at this point.
* Stir well to combine all the ingredients.
**5. Simmer the Soup:**
* Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2 hours. The longer the soup simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
* Check the cabbage for tenderness. It should be soft but not mushy. If the soup is too thick, add a little more broth. If it is too thin, simmer uncovered for a while to allow some of the liquid to evaporate.
**6. Adjust Seasoning and Serve:**
* Taste the soup and adjust the seasoning as needed. Add more salt, pepper, paprika, or garlic powder to your liking.
* If desired, stir in the apple cider vinegar or lemon juice for a touch of tang.
* Stir in the chopped fresh parsley.
* Serve the soup hot, garnished with additional parsley, dill, or a dollop of sour cream (if not observing Passover restrictions).
## Tips for Success
* **Use high-quality ingredients:** The better the ingredients, the better the soup will taste. Use fresh vegetables, good quality meat, and flavorful broth.
* **Don’t be afraid to experiment with flavors:** This recipe is a great starting point, but feel free to customize it to your liking. Add different spices, herbs, or vegetables to create your own unique version.
* **Simmering is key:** The longer the soup simmers, the more flavorful it will become. Allow the flavors to meld together for the best results.
* **Make it ahead of time:** This soup is even better the next day, as the flavors have had time to develop. It’s a great option for meal prepping or making ahead for Passover.
* **Freezing for later:** This soup freezes very well. Store it in airtight containers for up to 3 months.
## Variations and Substitutions
* **Vegetarian/Vegan:** Substitute the ground meat with lentils, crumbled plant-based meat, or mushrooms. Use vegetable broth instead of beef broth. Ensure the plant-based meat and broth are certified Kosher for Passover, if applicable.
* **Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a touch of heat.
* **Sweet:** Add more raisins or a tablespoon of brown sugar or honey for a sweeter flavor.
* **Smoked:** Add smoked paprika instead of regular paprika for a smoky flavor.
* **Herbs:** Experiment with different herbs, such as dill, thyme, or oregano.
* **Different Vegetables:** Add other vegetables, such as potatoes, turnips, or parsnips.
* **Citrus Boost:** Add a bit of lemon zest along with the lemon juice to brighten the flavors with an aromatic boost.
## Serving Suggestions
This Passover Unstuffed Cabbage Soup is a complete meal in itself, but you can also serve it with:
* **Matzo crackers or matzo balls:** A classic Passover pairing.
* **A side salad:** A fresh green salad provides a light and refreshing contrast to the hearty soup.
* **Roasted vegetables:** Roasted vegetables, such as carrots or potatoes, complement the flavors of the soup.
* **Dairy-free sour cream:** A dollop of dairy-free sour cream adds creaminess and tang (if you’re not observing Passover or are serving it outside of Passover).
## Nutritional Information (approximate):
(Based on a serving size of about 2 cups, using lean ground beef and beef broth)
* Calories: 350-450
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 25-35g
* Fiber: 5-7g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
## Making it Kosher for Passover
To ensure this recipe is Kosher for Passover, pay close attention to the following:
* **Matzo Meal:** Use matzo meal that is certified Kosher for Passover.
* **Broth:** Use beef or vegetable broth that is certified Kosher for Passover. Ensure it is free from kitniyot if you avoid kitniyot.
* **Tomatoes and Tomato Sauce:** Check the labels of canned tomatoes and tomato sauce to ensure they are Kosher for Passover and do not contain any forbidden additives.
* **Spices:** Ensure all spices are certified Kosher for Passover.
* **No Kitniyot:** If you avoid kitniyot (legumes, rice, corn, etc.), be sure to omit any ingredients that contain them, such as some vegetable broths or processed tomato products. Substitute accordingly with kosher-for-Passover alternatives.
* **Utensils:** Use separate pots, pans, and utensils that are used only for Passover cooking.
## Frequently Asked Questions (FAQs)
**Q: Can I make this soup in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and brown the meat (if using) on the stovetop first. Then, transfer all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
**Q: Can I freeze this soup?**
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
**Q: Can I use different types of meat?**
A: Yes, you can use different types of meat, such as ground lamb, sausage, or even shredded chicken. Adjust the cooking time accordingly.
**Q: Can I add other vegetables?**
A: Absolutely! Feel free to add other vegetables, such as potatoes, turnips, parsnips, or green beans.
**Q: What can I use instead of matzo meal?**
A: If you are not observing Passover, you can use rice, cooked barley, or breadcrumbs instead of matzo meal. During Passover, using additional finely grated vegetables like zucchini can help bind the soup slightly.
**Q: How can I make this soup thicker?**
A: To thicken the soup, you can add more matzo meal, simmer it uncovered for a longer period of time to allow some of the liquid to evaporate, or use a cornstarch slurry (if not observing Passover restrictions). Pureeing a portion of the soup and then stirring it back in can also add thickness.
**Q: How do I prevent the matzo meal from clumping?**
A: To prevent the matzo meal from clumping, whisk it with a small amount of cold broth before adding it to the soup. This will create a slurry that will disperse more evenly.
**Q: Can I use fresh tomatoes instead of canned?**
A: Yes, you can use fresh tomatoes. You’ll need about 4-5 large ripe tomatoes. Peel and chop them before adding them to the soup. You may need to adjust the amount of broth depending on the juiciness of the tomatoes.
**Q: Is there an alternative to using beef broth for Passover?**
A: Yes, chicken broth or a vegetable broth certified Kosher for Passover can be used as alternatives to beef broth. Ensure the broth doesn’t contain kitniyot if you avoid them.
## Conclusion
This Passover Unstuffed Cabbage Soup is a delicious, easy, and adaptable recipe that is perfect for Passover and beyond. With its hearty flavors and simple preparation, it’s sure to become a staple in your kitchen. Enjoy!