"Cabbage Roll" Soup

As the temperatures are beginning to drop I find myself craving the taste and smells of hearty stews. I also find myself wanting to climb into a cave of blankets and sleep until the heat returns, but that is not an option, so tis the season for crockpotting! This recipe is inspired by one of my favorite dishes my Sitty would make, stuffed cabbage rolls. She would some times make them with out meat, which is how I prepare mine so I have kept it vegetarian while still following the flavors of traditional Malfouf. I've also subbed out the rice for cauliflower rice and swapped parsley for curly leaf kale which was a fantastic addition. 

Ingredients: 

1 head of fresh cabbage chopped
1 head of fresh cauliflower riced (chopped finely or pulsated in blender until fine)
1/4 cup quinoa
1- 32oz can whole peeled tomatoes
1-2 cups of water or vegetable stock
1-2 teaspoon allspice
2-3 cloves fresh garlic minced
1-2 teaspoon garlic powder
1 pinch cinnamon
salt/pepper to taste
1 large yellow onion diced
3-4 tablespoons extra virgin olive oil
1 cup curly leaf kale (optional) 
1 teaspoon crushed red pepper (optional) 

Directions:

Turn crockpot onto brown/saute setting, adding extra virgin olive oil, diced onions and garlic, mix until slightly tender and/or brown

Add all ingredients into the crock pot (minus the kale if using) and mix well. Be sure to break up the whole peeled tomatoes

Set crockpot on high for 2-3 hours or low for 4-5 hours

Once the quinoa is fully cooked and all of the cabbage tender your soup is ready to serve. The longer you allow to cook the better flavor you will have.  Add kale 3-5 minutes before serving or as a garnish (you can also use fresh curly leaf parsley)