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. I have followed the Skinny Taste Blog for sometime now and love all the recipes! I would love to have the new cookbook! I enjoy your bread recipes as well. Might have to invest in your bread cookbook as well!

  2. The soup and the bread both look so delicious to enjoy on this chilly evening in NYC. My family absolutely loves skinnytaste recipes!

  3. I’ve tried the gluten-free master recipe (w/o eggs) once to make poppyseed bagels (!!!first time in years!!!) and a small loaf of bread. I had trouble getting a nice rise, so will try with the eggs next time. I think I’ll also make this soup to eat with my new bagels. Thanks for your work with the gf community!

    1. The eggs do help, but make sure you emulsify completely. Stand mixer’s best, let it go till completely smooth. Or hand-mix very thoroughly. Otherwise the rise suffers.

  4. I learned of the “Hot Soup and Fresh Bread on a Cold Night! (SkinnyTaste Book Giveaway)” from a SkinnyTaste post on Facebook. I really hope to win a SkinnyTaste cookbook. My health is not good, as a matter of fact I’ve been on antibiotics now for a about five months. I also need to lose weight and I’m hoping by learning how to make my own food and move away from processed store bought food I will find the path to good health (and if I’m lucky lose that extra weight in the process!). I also don’t have much money, so having a chance to win one of your books is wonderful chance to help me get where I want to be. Thank you so much for sharing the recipe’s for cabbage soup and Epi bread. I can’t wait to try them!I wish you the best

  5. I have always loved making bread! I was intrigued by your book while at a local book store, sat down and began reading it. I bought the book and LOVE it! Thank you for sharing your experience and insight.

  6. These little rolls look so good! Will have to try them even tho my husband doesnt like crusty bread….can you imagine that!

  7. I’ve just started baking with ABin5 and I LOVE It. I’ve made way more bread than I should admit to in the last couple weeks. And Skinny Taste looks awesome! I would love to win a copy!

  8. I can imagine the wonderful taste of the soup and the crusty bread…the pics are beautiful! I would love to win the book…thanx for the giveaway opportunity

  9. I’m planning on a not so skinny soup tonight with leftover ham, potatoes and corn. It’s really cold here and I think I’ll go start some bread to go with it. I would love the book since I do follow SkinnyTaste.

  10. Looks like a great book, I tried the cheesy baked penne with eggplant from that book and it was delicious! I would love to have this book! I just ordered The New Artisan Bread in Five Minutes a Day and am looking forward to receiving it!

  11. I made this today and it was perfect for a dark rainy Washington State day. My grandmother always used half ground pork and half ground beef in her cabbage rolls so I did the same with this soup. This recipe is a keeper !

  12. I just discovered your great gluten-free artisan bread cookbook. I’m still on my first batch of mater dough…a loaf is rising at this moment. I look forward to discovering more ways to enjoy!

  13. Loving your books & the bread I’ve made with your master recipe. I’m planning on trying out some of the other recipes. I’m getting requests for other breads from the peanut gallery at home, now!

  14. My wife is convincing me to take up more baking and cooking responsibilities. Your New Artisan Bread in 5 Minutes just arrived today and I’ve started looking at it already – anxious to get started. Would like to learn more about healthy/skinny cooking. Looking forward to the adventure!

  15. Your cookbooks have allowed me to teach many of my friends how to make beautiful, chewy, crusty bread. You have taken the fear out of bread baking and given people the confidence to try making their own sourdough. I’ve had several friends tell me that they would never be able to make such beautiful loaves. Watching someone pull their first loaf out of the oven is always so much fun. Thank you for inspiring home cooks!

  16. Both soup and bread look really tasty. Will have to try both soon!
    The European peasant bread from the original Bin5 has been a staple since I first got the book. I substitute rye for wheat flour and it works great!

  17. I love both of these blogs – and the cookbooks that have come from them. We bake bread 2 – 3 times a week and continue to try Artisan bread recipes and updates. Thanks!

  18. I read ABin5 from cover to cover and then started with your olive oil dough for pizzas and focaccia bread. I’ve served the focaccia bread to many of our friends and family members. It’s always been a big hit! Today I am making your caraway rye that has mashed potatoes in the dough. I’m trying to recreate the caraway rye from Cecil’s Deli in St. Paul which is incredible. Thank you for your books!

  19. Hi, thanks for the contest. I just found your site through a link from the Weekly Dish on MyTalk. Looking forward to checking the site out.

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