Cabbage Roll “Stewp”

Soup or stew? You decide. What’s undeniable is that this Cabbage Roll “Stewp” is a hearty, stick-to-your-ribs meal that will fuel you up for cooler days.

Triple umami whammy

Tomatoes, dried mushrooms, and fresh mushrooms all contribute to the great punch of umami in this dish. Umami is one of the five basic tastes and is best described as a savory or meaty flavor. It may help curb your appetite!

Cabbage Roll “Stewp”

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Main Course

Servings

6 servings

Print Recipe

Ingredients

• 1/2 oz dried porcini mushrooms
• 3 cups boiling water
• 2 Tbsp grapeseed oil or avocado oil
• 3/4 lb mixed mushrooms, trimmed and cut in halves or quarters
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 Tbsp no-salt-added tomato paste
• 28 oz can no-salt-added diced tomatoes
• 4 cups no-salt-added vegetable broth, gluten and/or dairy free if desired
• 1/2 cup green lentils, rinsed and picked through for rocks
• 1/4 cup wild rice
• 1 medium green cabbage, cut into bite-sized pieces, about 6 cups total
• 1 bay leaf
• 1 tsp dried thyme
• 2 Tbsp red wine vinegar
• 1 tsp sea salt
• 3/4 cup fresh parsley leaves, chopped and divided (optional)

Ingredients 1/2 oz dried porcini mushrooms 3 cups boiling water 2 Tbsp grapeseed oil or avocado oil 3/4 lb mixed mushrooms, trimmed and cut in halves or quarters 1 small yellow onion, finely diced 2 garlic cloves, minced 2 Tbsp no-salt-added tomato paste 28 oz can no-salt-added diced tomatoes 4 cups no-salt-added vegetable broth, gluten and/or dairy free if desired 1/2 cup green lentils, rinsed and picked through for rocks 1/4 cup wild rice 1 medium green cabbage, cut into bite-sized pieces, about 6 cups total 1 bay leaf 1 tsp dried thyme 2 Tbsp red wine vinegar 1 tsp sea salt 3/4 cup fresh parsley leaves, chopped and divided (optional)

Course Main Course Servings 6 servings Print Recipe

Instructions

1. In heatproof bowl, place porcini mushrooms and boiling water. Let mushrooms rehydrate for 15 minutes. Strain, making sure to save both rehydrated mushrooms and mushroom broth.
2. Finely chop mushrooms and set both mushrooms and broth aside.
3. In large stock pot or Dutch oven, warm oil over high heat. Add mixed mushrooms (except chopped porcini mushrooms) and allow to sear, stirring only very occasionally, until well browned, about 6 minutes. Turn heat down to medium and stir in onion. Cook, stirring often, for 3 minutes before adding reserved chopped porcini mushrooms, minced garlic, and tomato paste. Continue to cook, stirring often, for 2 minutes. All vegetables should be well covered in tomato paste and some should be sticking to the bottom of the pot.
4. Deglaze bottom of pot with 1 cup reserved mushroom broth. Stir in diced tomatoes along with their juices, vegetable broth, remaining mushroom broth, lentils, and wild rice. Bring to a simmer before stirring in cabbage, bay leaf, and thyme. Cover pot with lid and cook on low, stirring occasionally, until lentils and rice are tender, about 40 to 45 minutes. Stir in vinegar and salt and let soup continue to cook for another 2 minutes. Remove from heat and stir in about 1/2 cup parsley (if using).
5. When ready to serve, ladle soup into bowls and garnish with some more parsley if desired. Eat while warm.

Recipe Notes

Per serving: 229 calories; 11 g protein; 5 g total fat (1 g sat. fat); 38 g total carbohydrates (14 g sugars, 12 g fiber); 468 mg sodium