SkinnyTaste Hot Soup and Fresh Bread on a Cold Night!

mini epi | Breadin5 09

It wasn’t that long ago I spent a magic filled weekend with Todd and Diane (White on Rice Couple) in their California studio. It was one of those experiences I will never forget. Not only is their sun soaked space a dream come true for anyone with a camera, but they have a prop room the size of most homes. They invited a group of food bloggers to play in their kitchen and challenged all of us to push our photography in new directions. The talent of the group was mind bending, but it was really the generosity of the group, who freely shared their wisdom, that was so inspiring.

One of the lovely people I met that weekend was Gina Homolka from SkinnyTaste. Her blog and her book are both beautiful and a pure reflection of the woman behind them. She served a salad at the studio party that was simply incredible, so I bought her book. Now that I am home in the polar vortex that is Minnesota, and pretty much snowed in until March, I am all about hot soups. I wanted something that felt hearty enough to conquer the cold, but didn’t make me feel like I needed to nap after. I flipped through Gina’s book and found “Un”stuffed Cabbage Soup. I love stuffed cabbage. It reminds me of my grandmother’s kitchen, but I’ve never had the patience to make them. This soup has all of those wonderful flavors, but none of the work. Perfect for a cold night with a loaf of fresh bread. I went with an ultra crusty Epi, but to keep it skinny, I made mini ones.

Cabbage Soup inspired by Gina Homolka’s “Un”Stuffed Cabbage Soup from SkinnyTaste

Serves 8

1 pound lean ground beef – I had beef that was cut in cubes for stew, so I used that instead and it was awesome.

1 teaspoon salt

1 large white onion, finely chopped

3 garlic cloves, finely minced

1 1/2 teaspoons sweet paprika

1/2 teaspoon dried thyme

2 (14.5 ounce) cans of petite diced tomatoes

1 (8-ounce) can tomatoe sauce

5 cups unsalted beef stock

2 tablespoons honey – my grandmother’s sauce was a touch sweet, so I added this, but try it without, as Gina wrote it, first.

4 cups chopped green cabbage

Freshly ground black pepper

1 cup cooked brown rice

Brown the meat over high heat in a large Dutch Oven. If you are using the cubed meat, then you’ll want to brown in some oil. Add the salt as you are browning. Once the meat is browned, turn down the heat to medium, toss in the onions, garlic, paprika, and thyme. Toss to coat the meat and cook for about 5 minutes to toast soften the onions. Add the tomatoes, tomato sauce, and beef stock*. Add the honey, if using. If you are using the cubed beef, cook for about an hour, or until the beef is tender. Once the beef is tender, add the cabbage and cook until it is soft, about 35 minutes. Add the brown rice and serve.

*(If you are using the ground beef you can add the cabbage with the beef stock and cook until soft, about 35 minutes.)

To make the mini Epi:

dough | Breadin5 01

I used the Master recipe from The NewABin5 with Red Star Platinum Yeast, but you can use any lean dough from our books. (A lean dough is one that has little or no fats, eggs, sweeteners, which means it can be baked at a higher temperature. If you use one that is enriched with the ingredients I mentioned, then follow the baking temperatures for those doughs or they may burn.) You can also use the Master Recipe from our new Gluten-Free Book.

dough | Breadin5 02

In our books we say to use an 8-ounce piece of dough for an Epi, but I wanted these to be smaller, so I used 4-ounce pieces.

Preheat oven with a baking stone or steel to 475°F.

mini epi | Breadin5 01

Elongate the balls using the letter-fold technique found in The NewABin5 or you can find it in this post. Allow the dough to rise for about 20 to 40 minutes, depending on the type of dough you are using or the temperature of your kitchen. (whole grain doughs will take longer than white dough)

mini epi | Breadin5 02

Sprinkle with flour.

mini epi | Breadin5 03

Gently smooth the flour over the surface of the dough.

mini epi | Breadin5 04

Cut the points on the Epi with a pair of Kitchen Shears that have a long blade, you can find directions in the book or in this post.

Slide the bread onto a preheated baking stone and add steam to the oven to create a nice crust.

mini epi | Breadin5 05

Bake for about 20 minutes or until gloden brown.

mini epi | Breadin5 06

Allow to cool slightly before eating. Because of their small size, these can be eaten warm.

mini epi | Breadin5 07

Enjoy your soup and stay warm!

Epi and SkinnyTaste | Breadin5

*Enter to win a copy of SkinnyTaste by leaving a note in the comments. All normal rules apply.  This contest is finished and the lucky winner of SkinnyTaste was Keith! Enjoy the book in good health!

mini epi | Breadin5 08



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174 thoughts on “SkinnyTaste Hot Soup and Fresh Bread on a Cold Night!

  1. Interesting timing on your epi bread. I made the Pain d’epi this morning for the first time and it turned out perfect! As always your recipes are easy to duplicate and amazes my wife. She is my biggest fan in the bread making. Homemade soup for dinner!!
    The only problem I encountered this morning was spilling the hot water on the inside glass of my oven. New part ordered already. Might want to caution your followers to again be very careful not to spill the hot water on the inside glass…..

    1. To Dave: I always use ice cubes in the tray, easy to transfer and doesn’t boil away as quickly. The bread turns out fabulously.

      1. To Marguerite: thanks for the suggestion. That makes a lot of sense! I wish I had known that earlier. The new glass door will cost me about $150.00, definitely the most expensive bread I have made yet! I appreciate the advise and will use it every time from now on!!

    2. Thanks Dave, and sorry about the part. Some authors have suggested covering the oven glass with a towel while you pour the water (including us in all of our books except the very first, in 2007). Remove the towel before closing the oven door. Or consider other ways to get a steam environment; go to the FAQs tab above and click on “Steam alternatives: How do I create a steam environment for a great crust when my oven doesn’t trap steam well?”

      1. Thanks Jeff, I will check it out. I did get a suggestion from Marguerite about using ice cubes in the steam tray. She says it works fine. As far as the part, oh well sometimes things just happen, that particular baking experience turned out to be the most expensive bread yet (lol). Thanks to you and Zoe for a wonderful book, I am having fun with the recipes.

  2. Lovely, perfect winter meal. Thanks for the inspiration! For those who prefer meatless dishes, simply omit the beef and saute the onion in 2 TBS olive oil.
    Add two cans of dark red kidney beans including the liquid in the cans, and sub out vegetable broth for the beef stock.

    1. Thanks for mentioning the bean replacement. We tend to eat vegan and I was wondering about substitutes. I assume you tried it and it was good. 🙂

  3. Yum! I’m originally from Minnesota so I can totally relate! Now I live in “warm” Chicago. I have ALL your books and love them.

  4. I think this is a perfect recipe for the upcoming weekend. I’ve never done an epi bread, but it looks like a fun recipe.

    -Kevin

  5. Wow, that looks amazing. Adding both of these recipes to my list of things to make this weekend. I would love to win a copy of Gina’s book, all her recipes are fantastic. I got my Mom a copy for Christmas and I was a little jealous as I was thumbing through it.

  6. Hi! What a beautiful bread, must try that. I’d love to win the Skinnytaste book because I’m all about eating healthy in the New Year!

  7. Love your skinny taste recipes! I’ve been following skinnytaste forever! I’d love to win the book, and the soup I’ll try for sure

  8. Looks and sounds fabulous!! This is the first time I have visited your site and I will definitely be coming back to it.

  9. Beautiful bread and the soup sounds delicious. Can’t wait to try it! I’m a big fan of skinnytaste. .. would love to win.

  10. Here in the Deep (cold) South, I’ve been warming up with venison vegetable soup and AB5 all week. Would love this cookbook!

  11. That looks so good. It I wasn’t on my post holiday diet, I would make that yummy bread, too. I look forward to losing the extra pounds so I can get back to bread 🙂

  12. My first time on this website and I couldn’t be more excited to explore it in depth. Time to start baking! Please pass the flour…

  13. Have made this soup before. I just made it up after having it in a restaurant. The bread looks great…haven’t tried that yet. But have been making small 4 oz loaves with the basic bouille recipe. Great with soup for the 2 of us….Would love to win a new book….

  14. Thank you for this post. Both recipes are wonderful. I have heard so many wonderful reviews of this book. I am a bread lover and this just really called me. Can’t wait until tomorrow to try it.

  15. We make a bread and soup supper every Saturday in the winter. So nourishing and comforting! I’m always looking for new soups and breads to try and love SkinnyTaste recipes!

  16. The cook book looks awesome and so does your bread! I have been playing around with sourdough lately and would love to be able to form a loaf as beautiful as that.

  17. Oh my, I don’t even eat meat or gluten and the photos look amazing! The soup looks so deep dark rich and the bread looks the perfect, light and airy crispiness to accompany!

    Not jealous I can’t eat these foods 😉 but I’d just love this book to make them for my family (and let’s be real here…I’d like to see whatever GF goodness is in their for our GF members as well)! 🙂

    Happy, Healthy New Year to you Zoe & Jeff and to yours as well!

  18. This sounds delicious. There is nothing better than soup and bread on these subzero Minnesota nights. Can’t wait to try the recipe.

  19. One of the only things I enjoy about Winter is that it’s a great time for soups and stews; thanks for sharing the recipes!

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