Join KindChef Deb to make a Stuffed Cabbage Roll Soup (based on this recipe from Bowl of Delicious.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Stuffed Cabbage Roll Soup
Ingredients
- 1/3 cup butter divided
- 2 large yellow onions diced
- 6 cloves garlic minced
- 2 – 3 pounds ground beef (or ground turkey, skip for vegetarian option)
- 8 cups roughly chopped green cabbage (about 2 small head or 1 large head)
- 1/2 cup chopped fresh parsley
- 2 teaspoons dried oregano (or 2 tablespoon fresh)
- 4 teaspoons dried mint (or 4 tablespoons fresh, can be omitted if you don’t have any)
- 1 teaspoons crushed red pepper (optional, more or less according to spice level preference)
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 30 oz. canned diced tomatoes (preferably fire roasted)
- 1 cup red wine (optional)
- 12 cups chicken broth (or vegetable broth)
- 2 cups rice (any kind; see notes)
- Garnish: Romano or Parmesan cheese, crushed red pepper, and/or chopped parsley/herbs (optional)
Instructions
- Melt half the butter in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 5 minutes, until softened and starting to brown. Add the ground beef or turkey and minced garlic and brown the beef or turkey, breaking apart with a wooden spoon as needed until fully cooked.
- Add the cabbage to the pot, and stir to coat. Let the cabbage soften up a bit for a couple of minutes, stirring occasionally.
- Add the chopped fresh parsley, dried oregano, dried mint, crushed red pepper, kosher salt, black pepper, canned diced tomatoes, and red wine. Stir together, then pour in the broth and bring to a boil.
- Once the soup is boiling, stir in the rice. Turn the heat to low, cover, and simmer for approximately 30 minutes, or until the rice is fully cooked (this may take less time depending on the kind of rice you use).
- Turn off the heat. Add the remaining butter to the pot and stir in until it’s melted. Taste and adjust seasoning if necessary. If the soup is too thick, you can add more water or broth until it’s thinned to your liking.
- Serve, topped with Romano or parmesan cheese, crushed red pepper, and/or more herbs if desired.
Notes
- Italian seasoning may be used in place of the herbs and spices in this soup.
- I usually recommend converted (parboiled) rice in soups, such as Ben’s Original. The reason for this is that it’s less starchy, and it holds its shape more when submerged in liquid for a long time. This makes it easy to freeze and store leftovers without needing to cook the rice separately so it doesn’t turn mushy. That said, a long grain white or brown rice, or even a wild rice blend, would work in this soup as well.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Stuffed Cabbage Roll Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293)
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
