Stuffed Cabbage Soup Recipe | LaaLoosh (2024)

FAQs

Why is my stuffed cabbage tough? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

Boiled cabbage is notoriously smelly and steaming is often thought of as a less aromatic way to cook the vegetable. However, the pungent smell is actually the result of overcooking. Boil it just until tender, and you won't have a stinky kitchen.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

You can thicken soup with flour or cornstarch, which do not add any additional flavor. If you want more flavor, a roux is the best way to thicken up a soup. Starchy add-ins are another great way to create thick and creamy vegan soups.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Do you want to eat the stuffed cabbage in the next week? If so, place them in the refrigerator. The stuffed cabbage will stay fresh for up to 1 week. If not, place them in the freezer.

Why do you freeze cabbage before making cabbage rolls? ›

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

I used savoy cabbage because it has a beautiful texture and color, but feel free to use any white / green cabbages. You can also use nappa cabbage leaves as well! Make sure to dry out the leaves thoroughly. If there's lots of water on the cabbages, the filling won't stick and the roll will come apart.

You're not cooking the right kind of cabbage

If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. The Savoy cabbage can be used as a substitute for green cabbage, just keep in mind that its leaves are a bit more tender than that of other cabbages.

When you salt any vegetable that has high water content, the salt draws out some of the water by simple osmosis. You don't want to salt lettuce in advance — it will wilt — but salting works wonders with cabbage. The shredded leaves become more tender, and their flavor grows more concentrated.

Inconsistent Watering:

Winter staples like cabbage, broccoli and cauliflower need a steady water supply to thrive and form a plump, compact head. Inconsistent watering can disrupt the development process and lead to loose or underwhelming heads. Cabbage, in particular, is sensitive to water fluctuations.

Cabbage is sweet and aromatic when cooked correctly. But the same sulfuric compounds that provide many of its health benefits can turn saboteur when overcooked, creating a pungent, unpleasant smell.