Since I stopped eating meat, there are some things I miss; bacon, chicken wings, pulled pork, Big Macs, and cabbage rolls. I love cabbage rolls. They are meaty and starchy and comforting and delicious. And I haven’t had them in over 5 years.
So I set out to figure out how to bring cabbage rolls back into my life…without meat…without rice, but with all of the flavour. And I was actually shocked when it worked…this soup tastes like actual cabbage rolls…the ones with meat…but they are completely vegan. I swear. The meatiness comes from very finely chopped mini bella mushrooms and pure luck. You’re welcome.
2 tbsp olive oil
3 cloves of garlic, chopped
1 shallot, finely chopped
1 small cooking onion, diced
1 carrot, peeled and finely chopped
1 stalk of celery, finely chopped
1 medium cabbage, shredded or chopped into strips
2 cups vegetable stock
2 cups strained tomatoes
1 can organic diced tomatoes
2 sprigs of thyme
2 bay leaves
1/2 cup quinoa, cooked
salt & pepper to taste
Heat olive oil on medium heat. Add garlic and sauté, 30 seconds. Add shallot and continue cooking, 1 minute. Add onion and continue cooking, 3 minutes. Add carrot, celery, and mushrooms, and cook until soft. Season with salt and pepper.
Add the cabbage, cover, and let sweat, 5-7 minutes. Remove cover, add stock and both kinds of tomatoes, thyme and bay leaves. Season with salt and pepper. Cook for 2 hours. Stir in quinoa, serve, and enjoy!