This Unstuffed Cabbage Roll Soup is a family favorite in my house. I like to prepare a big pot of this soup and will enjoy it over a few days.
WHAT IS CABBAGE ROLL SOUP
It has all the same ingredients that cabbage rolls would have with stock to make it a soup.
It basically a cabbage roll done the lazy way, meaning we are not rolling the ingredients into a pre cooked cabbage leaf.
Instead we are throwing all those ingredients into a soup rather than rolling them up neat and tidy.
CAN CABBAGE ROLL SOUP BE FROZEN
Yes, it stores well as leftovers and freezes very well!
Cabbage roll soup is one of those staple soups that everyone should have in there recipe books.
It can be very healthy for you depending on the quality of ingredients you choose to use.
WHAT IS IN CABBAGE ROLL SOUP
I like to use:
Organic grass fed beef
Beef Stock
Whole canned tomatoes
Cabbage
1 fresh tomato
Tomato Juice
Rice
Spices
Did you know whole canned tomatoes are much better than the chopped ones?
Yes it’s true. You can read learn more about that topic on thekitchn.com
This recipe can stretch too and feed allot of people, so feel free to make a few pots and freeze them for easy enjoyment over the colder months.
IS CABBAGE ROLL SOUP KETO FRIENDLY
Yes, it is low in carbs.
HOW TO MAKE CABBAGE ROLL SOUP
This soup can be done on the stove top as I did or if your pressed for time in your slow cooker.
Whichever method you choose, I am sure this one will be something your family enjoys!
Also to save some times, feel free to use your food processor to chop the cabbage .
You can use the shred option which will give you more of a shredded cabbage in the soup.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
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This One Pot Chicken Chickpea Curry has a wonderful depth of flavor that you’re sure to love.
HOW TO MAKE CHICKEN CHICKPEA CURRY
This popular dish is made with boneless chicken breast and simmered in a rich tomato spiced cream sauce that you’re sure to love.
You can prepare this dish all in one pot on the stove or in your slow cooker/pressure cooker.
I like to prepare this in my slow cooker on the browning setting, just make sure you are using that lid otherwise you will have a mess for sure.
Find cooking instruction below in the recipe card.
I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.
Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Madras Curry” which is the right kind of curry powder for this recipe.
Then you will add just a few more traditional Indian spices that will make this dish absolutely amazing.
Also if your not to familiar with dried fenugreek leaves, then I encourage you taking a stroll down your groceries ethnic for those as well.
They are sure to have it there somewhere, however if you cannot find them feel free to use cilantro or parsley instead.
Who said it takes a chef to make real Indian curry? Obviously never was in your kitchen.
Feel free to omit the chickpeas if your not a fan, however I love them and find they work so well in this recipe.
Not to mention add more fiber and helps to spread the meal out so you can have leftovers the next day.
If you prefer a much more spicier curry, I definitely recommend that you use fresh tomatoes versus canned. The canned tomatoes do give it a hint of sweetness that I find contrast well with the spices.
However this is your curry, so do as you please.
Cooking methods:
Simmer on a low-medium heat for 1 hour on the stovetop
Cook in the pressure cooker around 10 minutes or depending on your instructions
Cook in the slow cooker from 8-10 hours.
If you like curry dishes as much as me then you are going to love this simple recipe. Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.
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Craving curry tonight? Well skip the take out and impress your family tonight with this easy to make and authentic tasting curry.
This is my take on a healthier version of Chicken Tikka Masala.
What makes it healthier that we are omitting the cream and replacing it with 2% milk and then adding plain yogurt as well.
What makes it easier is that we are not blending the onions after cooking them rather just allowing them to simmer in the pressure cooker.
Also if you can get your hands on “green cardamom pods” which you can find in your ethnic spice isle, do add a few of those. This really adds a unique taste and is soooo good in here.
Packed with so much flavor this recipe will definitely remind you of some of the best Chicken Tikka Masala dishes that you have tried at your favorite restaurant.
In addition I like to add some mini potatoes to this recipe, however those are not typically used in Tikka Masala.
I think they go so well with this dish, so I will leave that ingredient option up to you. You can also serve this with rice OR naan bread.
If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂
Notes: For a spicier curry add 1 tbsp of red chili powder. Also feel free to omit the mini potatoes if you would rather serve this with rice or naan bread.
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You can also use some pre-made Scotch Bonnet sauce instead if you choose.
IS JAMAICAN CURRY GOAT HEALTHY
Yes, goat meat is a very lean meat almost like bison meat. Then with the addition of onions, tomatoes, and curry spices. This dish becomes everything you need to make a healthy meal.
I will never forget my first bite of Jamaican food, it was at a local dinner in Ocho Rio, Jamaica.
The restaurant was situated in an tropical outdoor environment and the waiter came around to tell us the specials.
Every dish was very delicious looking so we ordered pretty much one of everything, we were hungry and wanted to try it all!
Well let me tell you it was love at first taste, because it was de bess food eva.
In Jamaica this curry dish is very popular, I realize goat is an acquired taste and not easy to come by but I encourage you to try it for the sake of being a die hard foodie.
Mi luv Jamaican curry!
HOW TO COOK JAMAICAN CURRY GOAT IN THE SLOW COOKER
You can do this recipe in the pressure cooker or the slow cooker, today I’m making mine on the stove top. However, it is to prepare it in the slow cooker too.
Start by setting your slow cooker to (simmer) while searing the goat meat, onions and tomatoes in curry sauce.
Once that has been done, simply place the lid on the slow cooker at set from 8-10 hours.
Most Jamaican dishes are served up alongside some rice and peas along with a mango chutney.
Oh and you can’t forget an iced cold bottle of “Red Stripe Beer” Jamaica’s most popular beer.
So if you like curries as much as me then give this recipe a try, but make sure you are using the traditional ingredients of “Jamaican Curry” and “Scotch Bonnet peppers” otherwise you will change the flavor and you don’t want to do that.
IS JAMAICAN CURRY GOAT HEALTHY
Yes, goat meat is a very lean meat almost like bison meat. Then with the addition of onions, tomatoes, and curry spices. This dish becomes everything you need to make a healthy meal.
Note: It’s best to use boneless meat to prevent the bones from splintering if using pressure cooker.
Recipe: Inspired by my trip to Jamaica and by the lovely lady over at Immaculate Bites
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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!
Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.
Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry.
What You’ll Need
To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.
Marinating the Chicken
Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.
I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!
Why You’ll Love This Recipe
You can make this dish more spicy, by simply adding more cayenne pepper if desired.
I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
You can make it in large batches which makes it a great budget friendly dinner option.
Add in your favorite vegetables to boost the nutrition.
You can easily make it on the stovetop or in a pressure cooker.
It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.
Ingredients You’ll Need
Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors.
Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy.
Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry.
Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes.
Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe.
Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce.
Homemade Indian Curry Spice Blend
You can use a premade spice blend or a curry spice blend made from scratch!
1 1/2 tbsp Garam masala
2 tbsp Curry powder
1 tbsp Turmeric powder
1 tbsp Sugar
1 tsp Coriander
1 tsp Cumin
1 tsp Cayenne pepper
1 tsp Salt
2 tbsp Dried fenugreek leaves
You can also buy a pre – made Spice Mix as seen below.
How To Make Easy Indian Chicken Curry
In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
Add in the tomatoes and along with the tomato paste.
Next add in the yogurt, cream and stir everything to combine.
Serve hot on top of your favorite rice.
Pressure Cooker Indian Chicken Curry
If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:
Add cooking oil/ghee into the pot and turn it to SAUTE mode.
Next add diced onion and sauté for 2-5 minutes or until veggies begin to soften.
Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
Toss in the curry and spices along with garlic and ginger.
Add in the tomatoes and tomato paste, cream and yogurt.
Close the lid and seal. Cook on manual high pressure for 10 minutes.
Release naturally or quickly, stir then serve hot over rice.
Slow Cooker Indian Chicken Curry
You can also make this recipe in your crockpot or slow cooker by following the instructions below:
Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through.
Stir everything together and serve hot on top of your favorite rice.
FAQ
CAN I USE COCONUT MILK IN CURRY CHICKEN?
Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry.
HOW DOES CHICKEN CURRY TASTE?
It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger.
CAN I USE FRESH TOMATOES?
Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce.
WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?
Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe.
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This Homemade Beef Borscht is simmered in a healthy beef bone broth and is packed full of flavor.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, red beans and potatoes in it or not.
Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here >
Can be made with LARGE sliced Beets, see that recipe here > Creamy Beet Soup
And of course with it can be made with beef. As you will discover in this recipe here!!
Feel free to make a bone broth as the base for this soup, or simply use some pre made beef stock.
Typical bone broths take hours to prepare, however with this recipe we are skipping that and doing the long stovetop simmering part in the pressure cooker. So a quick version of bone broth!
Unless you would prefer to simmer the stock on the stovetop for 4 hours, which is another option. With the pressure cooker you can have the stock done in under 15 minutes, so i’ll leave the first and important step up to you.
Or you can be real lazy here and use a good quality pre made beef stock. This all depends on the time you have and what you prefer for your homemade borscht.
To make this soup that faster way, you will want to have a pressure cooker and at the very minimum a food processor, which will saves you a ton of time.
Otherwise you can use a grater to get the job done as well, but be prepared to put some extra work into it.
I much prefer using the food processor as I’m able to shred most of my vegetables up very finely as opposed to chunky. After all this is a soup not a stew, right? If your looking for a more chunkier borscht soup, you can have that as well.
After all it is all about preference.
With the beef if your using “stewing beef”, simply cut it up small enough to fit in a spoon. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.
Serve alongside some crusty bread and a dollop of sour cream and some dill and you will be in borscht heaven!
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine.When searching the web and cook books, you will find there are several ways to make borscht.
Did you know that consuming bone broth is actually good for you? Yes it’s true, bone broth has many healthy benefits such as join protection, gut health, skin, immune support and even helps to detoxifiesyou.
Traditionally borscht is made with beef stock and chunks of beef, and to get that bone broth beef shanks are simmered in water for most of the day. Which becomes the base for the soup, if you just want to use pre-made beef stock instead you can do that also if you like.
But don’t skip on the beef chunks/stewing beef, this is what makes the borscht beef broth after all. The bright red beets and bone broth carry so many health benefits, it’s no wonder I feel so great after eating this soup for a couple of days.
This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.
Plus the flavours in this soup develop and improve overnight, so don’t be afraid to make this large batch. There are plenty of ways to preparing borscht soup, and this is my favorite way to make the beef version.
Why? Well because one it’s simpler and two it takes less time to prepare that typical stove top borscht.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.
Looking for a Vegetarian Borscht recipe? Check out my other recipe here for Ukrainian Borscht
Create 4 or 5 meal preps for the week with the remaining soup
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Indulge in the rich and hearty flavors of authentic Ukrainian Borscht. Allow those delicious red beets come to life! And learn the secrets to creating a bowl of soup that will transport you directly to the heart of Ukraine.
Ukrainian Borscht soup can be also made with beef chunks if desired as well, You can find my recipe for Beef Borscht Souphere.
Ukrainian Borscht soup is one of my favorite things to make going into the colder months.The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this.
Traditionally borscht is made with chunks of beef, however you can omit that as I have in this recipe. I like this particular recipes because it REALLY highlight the beets and cabbage more than anything.
I did make this soup with beef stock however as it does give a really nice broth however vegetable and chicken broth will work too. Whatever you have on hand!
CAN BORSCHT BE FROZEN
This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then yes you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!
HOW LONG WILL BORSCHT KEEP IN THE FRIDGE
Up to 5 days, the longer it is stored the deeper the flavors that will develop. However if you add meat to your soup, you will want to eat it up in 2 days.
WHO INVENTED BORSCHT
Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine.When searching the web and cook books, you will find there are several ways to make borscht.
I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.
To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.
I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.
Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.
HOW TO MAKE BORSCHT SOUP
Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too.
Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.
Can be made with large SLICES OF BEETS, see recipe here > Creamy Beet Soup
Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
Can be made with Beef, see that recipe here > Beef Borscht
Welcome to borscht heaven!
BORSCHT HOW TO SERVE
Serve alongside some crusty bread and a dollop of sour cream if desired! Fresh dill also goes very well in the soup or on top of each bowl served.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
Are you a curry lover like me? If so then this Durban Mutton is sure to knock your socks off it’s that good.
Durban Curry hails from a city inside South Africa, originally it was said that the East Indians where the ones to bring it over and the story goes that they were seen eating it often while on the work sites.
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