SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
RUSSIAN CABBAGE ROLLS (GOLUBTSI)
Make and share this Russian Cabbage Rolls (Golubtsi) recipe from Food.com.
Provided by Tonkcats
Categories Russian
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
- Combine soup and water in pan, bring to a boil.
- Add remaining ingredients, cook over medium heat until slightly thickened.
- Pour sauce over rolls.
- Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
- Cool slightly and serve with a tossed salad and dinner rolls.
- *Fresh ginger may be used to substitute for the powder
Nutrition Facts : Calories 404.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 84.3, Sodium 1019.4, Carbohydrate 32.2, Fiber 6.9, Sugar 9.9, Protein 28.7
RUSSIAN CABBAGE SOUP
My grandmother made cabbage rolls. Really hard work. This recipe tries to mimic the flavor but in the form of a soup. It's not my grandma's cabbage rolls, but still really good. I've been making this soup for more than 10 years.
Provided by kpandres
Time 2h40m
Yield 16
Number Of Ingredients 16
Steps:
- Cut chuck steak into cubes.
- Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
- Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 38.3 g, Cholesterol 32.2 mg, Fat 15.9 g, Fiber 4.6 g, Protein 13.7 g, SaturatedFat 4.3 g, Sodium 673.1 mg, Sugar 12 g
UNCLE BILL'S RUSSIAN CABBAGE ROLLS
The original recipe was given to me by my Russian Grandmother 55 years ago. I made some modifications to enhance the flavor. These are excellent cabbage rolls but do take time to make.
Provided by William Uncle Bill
Categories Rice
Time 2h45m
Yield 18-24 cabbage rolls, 12 serving(s)
Number Of Ingredients 17
Steps:
- In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
- Fluff rice with a fork; set aside and let cool.
- Remove core from savoy cabbage using a long thin knife.
- Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
- Cover and microwave on HIGH (full power) for 10 minutes.
- Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes.
- Cook each cabbage head separately.
- When cabbage is cooked, drain water and let cabbage cool slightly.
- Separate leaves carefully and set aside.
- Divide chopped onions in two.
- In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
- In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
- If cabbage leaves are too big, cut them in half along the rib.
- Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
- Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
- Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish.
- You will require 2- 9" x 13" casserole dishes.
- In a food processor or blender, process condensed soup and tomatoes until smooth.
- Pour tomato mixture over cabbage rolls until just covered.
- If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
- Place 6 bay leaves on top of the sauce in each dish.
- Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
- Maintain oven heat at this temperature so that the cabbage rolls do not burn.
- When cooked, remove from oven and let cool for about 15 minutes.
- Remove foil and serve while still hot.
- These cabbage rolls freeze well.
- You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.
Nutrition Facts : Calories 354.8, Fat 11.7, SaturatedFat 3.8, Cholesterol 38.2, Sodium 639.5, Carbohydrate 46.9, Fiber 2.3, Sugar 7.5, Protein 15.2
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