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. My mother-in-law just gave me a dough whisk like yours for Christmas. I had never seen one before and I can’t wait to use it. This recipe looks amazing.

  2. Oh my, this looks tasty! I’m curious though, what is the reason the brown rice should be cooked separately from the rest of the soup? Does it come down to the variation of cooking time between the rice and other ingredients… or does some of the starch in the rice create an undesirable quality to the broth?

  3. I could live on soup and this one is unique. I liked the use of non-traditional ingredients such as honey. In soup? I also love the bread technique – so pretty to serve to guests.

  4. What could be more perfect than a bowl of skinny taste soup and some home made crusty bread!!! Sounds like heaven! Oh wait… It’s NJ!

  5. The Pain d’Epi is as easy as it looks! I have made it a few times. I gave some to neighbors as a gift for Christmas. The soup looks great! I have grandmas recipe for cabbage rolls and love them so I should give the soup a try. I’d love the new cookbook, it’s always great to find lighter calorie recipes.

  6. Great dinner combo for these cold winter nights! I love your Gluten Free book and also love Gina’s blog and recipes. Thanks for the contest! Happy New Year!

  7. I love the look of this bread. Not only is it pleasing to the eye, but it looks convenient to eat. Pulling off pieces to eat along with the soup would be simple and luscious.

  8. I cannot wait to try these recipes! Every meal I’ve made from your recipes comes out amazing every time! Looking forward to more recipes to make and maybe tweak a little the next go round. 🙂

  9. Yum! What could be better than hot soup and crusty bread on a cold night? I am new to bread making, and this looks delicious!

  10. This looks awesome! Could be dinner tonight – looks like I’ll be off to the bookstore for the bread book today :0)

  11. I don’t normally like Cabbage but that soup looks amazing and the bread looks out of this world yummy! Can’t wait to try it!!

  12. My husband just comment that it’s a hot soup kind of day – and what better than some homemade bread to accompany it! Great timing on this recipe!

  13. I LOVE Epi bread! Whenever I see it in a bakery, I have to buy it. Although it NEVER makes it all the way home. I am so excited to try your recipe. I will make it tonight and surprise my family (who usually have to fight me for the last piece of MY EPI)

    PS. I love your photos. I am just starting on a Food Styling journey to a new career. I also have been yearning to start a blog but somehow it seems so daunting. Any tips?

    1. Nancy, we wouldn’t know where to begin, other than to say that you should read lots and lots of blogs to see what you like. And study photography very seriously. A lot of it comes down to the visuals…

      1. Made your dough and Epi loaves tonight. All I can say is….
        A-M-A-Z-I-N-G!!! This was the best bread I ever made and the easiest. Thanks!

  14. Wow, the soup looks yummy, as well as the bread! I got your ABin5 book as a gift a couple of months ago and love it! I’ve gone through too many bags of flour to the keep track of!

  15. The bread looks like an attractive and delicious accompaniment to the soup as shown, or with any other Skinnytaste dish. Your instructions make the steps easy to follow and I’m looking forward to giving it a try. Thanks.

  16. Heading out now to shovel snow in 3 degrees F weather in northern Indiana. Wouldn’t I love to come indoors afterwards for a steaming bowl of this delicious soup and awesome warm bread fresh from the oven!

  17. I’ve followed Gina’s blog for 4 years. Her recipes are amazing and so easy. Now I have your bread recipe to add to my kitchen! Thanks!

  18. Love this! Just started using your technique but using sprouted spelt flour. Wonderful and so much easier than how we USED to make bread. Thank you so much!

  19. This looks great! I’ve never tried making galombki, but turning it into a soup certainly makes it seem more approachable.

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