Stuffed Cabbage Soup

Now that my refrigerator is finally free of Thanksgiving leftovers, I couldn’t wait to cook something completely different from the turkey and rich side dishes I’ve been eating for days. So I got creative and decided to turn my family’s recipe for stuffed cabbage into a soup loaded with chopped cabbage, rice, and mini meatballs. It tastes just as delicious as the cabbage rolls but was a lot easier and faster to make. This recipe is definitely a keeper!

 

Stuffed Cabbage Soup
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For the meatballs
  1. 1 lb ground beef
  2. 1/2 lb ground pork
  3. 1 small onion, finely diced (about 3/4 cup)
  4. 2 teaspoons sweet paprika
  5. 1 teaspoon salt
  6. 1/2 teaspoon ground black pepper
For the soup
  1. 1 teaspoon extra virgin olive oil
  2. 5 cups chopped green cabbage
  3. 6 cups low-sodium chicken broth
  4. 1 8 oz. can no-sodium-added tomato sauce
  5. 1 14.5 oz can diced tomatoes
  6. 1 teaspoon sweet paprika
  7. 1/2 cup uncooked instant brown rice
  8. Salt and pepper, to taste
Instructions
  1. Combine all of the ingredients for the meatballs. Using a teaspoon for each, shape the meat mixture into small meatballs (I got about 70).
  2. Add the olive oil to a large dutch oven or heavy pot over medium heat. Working in batches, brown the meatballs on all sides. (They don't need to be cooked through, they'll continue to cook in the soup.) Remove to a paper-towel lined plate.
  3. Carefully drain the grease from the pot.
  4. Add the chopped cabbage, tomato sauce, diced tomatoes, broth, and paprika. Bring to a boil and add the rice and meatballs. Cover and reduce to a simmer and cook for 15 minutes until rice is tender and meatballs are cooked through.
  5. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/

Gram’s Pumpkin Pie

I have a secret. Are you ready for it? I rarely use pumpkin to make pumpkin pie. Sound the alarms! But, really, I don’t. I typically use butternut squash because that’s usually what I have on-hand. And I can promise you, you won’t taste the difference. I think my gram makes the best pumpkin pie — rich, creamy, and not overly spiced — so her recipe is my go-to. Plus, you just don’t mess with tradition.

Gram's Pumpkin Pie
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Ingredients
  1. 1 pie crust, fitted into a 9-inch pie pan
  2. 1/2 cup granulated sugar
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon nutmeg
  5. 1/4 teaspoon cloves
  6. 1/4 teaspoon ginger
  7. 1/4 teaspoon salt
  8. 1 1/2 cups pumpkin (or butternut squash puree)
  9. 1 cup evaporated milk
  10. 3 eggs, beaten
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, stir together the sugar, cinnamon, nutmeg, cloves, ginger, and salt.
  3. Add in the pumpkin, evaporated milk, and eggs. Stir together until ingredients are well-blended.
  4. Pour pumpkin mixture into pie crust.
  5. Set pie pan on a rimmed baking sheet (in case filling cooks over), and bake for 15 minutes. Then decrease oven to 350 degrees and bake for 35 minutes.
  6. Let cool before refrigerating.
Seasoned to Impress https://seasonedtoimpress.com/

Green Bean Casserole

Green bean casserole seems to make an appearance on many holiday tables (at least the commercials make it seems that way), but I wanted to make mine extra special and make it from scratch — sans canned soup and with fresh green beans. It turned out so good and was probably my favorite side dish. I must admit, I did use store-bought fried onions. Don’t judge, we all cheat sometimes!

Green Bean Casserole
Serves 6
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Ingredients
  1. 2 lbs. fresh green beans, ends trimmed and snapped into halves
  2. 1 lb. white sliced mushrooms
  3. 1/2 a white onion, diced
  4. 2 cloves of garlic, minced
  5. 1/2 teaspoon Worcestershire sauce
  6. 3 tablespoons unsalted butter
  7. 3 tablespoons all-purpose flour
  8. 1 1/2 cups low-sodium chicken broth
  9. 3/4 cup half-and-half
  10. Salt and pepper
  11. 1 cup french fried onions
Instructions
  1. Bring a large pot of water to a boil, add green beans, and cook for 3 minutes. Remove beans immediately, and place in a large bowl of ice water. When beans are cool, drain and set aside.
  2. In the same pot, melt butter over medium-high heat. Add diced onion, garlic, and sliced mushrooms. Sauté until soft, about 5 minutes.
  3. Stir in Worcestershire sauce.
  4. Stir in the flour, and cook for 1 minute.
  5. Add the chicken broth, and bring to a simmer, stirring constantly, until sauce begins to thicken.
  6. Add the half-and-half and cook until thickened, stirring constantly.
  7. Season with salt and pepper.
  8. Add the green beans and half of the french fried onions to the sauce, and gently toss until beans are coated evenly.
  9. Pour into a 3-quart baking dish, and top with remaining 1/2 cup of fried onions.
  10. Baking uncovered at 375 for 15-20 minutes.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Seasoned to Impress https://seasonedtoimpress.com/