TOMATO CABBAGE SOUP
This is the best cabbage soup I have ever tasted. I found this recipe in an old cookbook. I changed some of the ingredients as I love a thick soup, the chili sauce adds a lot of flavor to the soup.
Provided by bergmanm
Categories Low Protein
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt margarine in large dutch oven or soup pot.
- Add onion and celery.
- Saute until soft.
- Add remaining ingredients.
- Bring to a boil, stirring often.Cover.
- Boil slowly until vegetables are tender.
STUFFED CABBAGE ROLLS
I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.
Provided by Judy
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
- In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
- Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
- In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g
TOMATO SOUP CABBAGE ROLLS
Delicious with a little tang. Be careful not to burn these, checking them often in the last 1/2 hour of cooking.
Provided by Jen in Victoria
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil cabbage and shave thick part of stem. Let cool slightly.
- Fry beef with onion.
- Add egg, rice, ketchup and Worcestershire sauce.
- Fill each cabbage leaf with this mixture, then roll up and place in a roasting pan.
- In a large bowl, mix the 2 cans of tomato soup with the vinegar and 1 can of water; pour over cabbage rolls.
- Bake covered for 2 hours at 350 degrees.
Nutrition Facts : Calories 489.1, Fat 18.7, SaturatedFat 7.2, Cholesterol 108.1, Sodium 550.3, Carbohydrate 50.9, Fiber 5.8, Sugar 14.7, Protein 28
PERFECT CABBAGE ROLL CASSEROLE
This was in a local school cookbook, it is super easy and as good as the "hard work" cabbage rolls.
Provided by Tara1183
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown meat and onion then stir the tomato soup and the rice, salt and pepper.
- Layer half the cabbage in a greased 9x13 inch dish, cover with 1/2 the hamburger mixture, then layer the remainder of the cabbage and rest of the hamburger mixture. (Could use only 1 layer of hamburger between cabbage).
- Bake covered at 350 for 1 1/2 hours.
- Sometimes I sprinkle the top with some grated cheddar cheese and pop back in the oven 5 min until melted.
Nutrition Facts : Calories 413.5, Fat 18, SaturatedFat 7.1, Cholesterol 77.1, Sodium 866.8, Carbohydrate 38, Fiber 3.4, Sugar 14.6, Protein 25.5
TRADITIONAL CABBAGE ROLLS IN TOMATO CREAM SAUCE
This recipe was passed down from my Mother and it is very good. It was given to her by a first generation Polish friend back in the 60's. Whenever she feels the mood strike her, she sill makes them by the boatload and freezes them separate from the sauce. I've spied this recipe in locations where I had not posted it- some claiming it for their own. I just figure that it shows this recipe really is THAT dang good!
Provided by Brandess
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the filling for the Stuffed Cabbage Leaves: Place the bread cubes in a small mixing bowl, add the milk and leave the bread to soak until it is completely saturated, approximate 5 minutes. Squeeze out the excess milk with your hands; discard the milk and add the soaked bread to a large mixing bowl with the meat, rice, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate while you prepare the cabbage.
- Steam the cabbage for 5-10 minutes, until the outermost leaves are pliable. After removing several softened leaves, you will likely need to continue steaming the inner leaves. Peel off at least 12 leaves total. Holding each leaf rib-side up, pare the thick part of the rib to flatten it.
- Place a small amount of filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly. Starting at the stem end, roll up the leaf into a compact bundle. Continue process until all leaves and meat mixture have been used.
- Preheat the oven to 400°F.
- Make the sauce: Heat a large Dutch Oven over medium-high heat. Add olive oil, onion, and garlic; saute until the vegetables are translucent. Add tomato paste and paprika; saute for 3 minutes. Stir in chicken stock, tomatoes, balsamic vinegar, sugar, and sage. Season to taste with salt and pepper. Simmer for 5 minutes.
- Remove 1 cup of the sauce to a measuring cup. Arrange the stuffed cabbage leaves neatly in a single layer over the remaining sauce in the Dutch Oven. If you had more filling than cabbage leaves to fill, use the rest to make meatballs, and tuck them in around the rolls. Pour the 1 cup of reserved sauce over the rolls. Transfer the Dutch Oven to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes.
- Use a large spoon to transfer the rolls to a platter or storage container. With an immersion blender, puree the sauce together with the sour cream. Serve the cabbage rolls with mashed potatoes or rice to absorb the luscious sauce.
Nutrition Facts : Calories 636, Fat 28.3, SaturatedFat 8.6, Cholesterol 86, Sodium 2469.7, Carbohydrate 62.6, Fiber 8.4, Sugar 20.8, Protein 35
KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
LAZY CABBAGE ROLLS
Make and share this Lazy Cabbage Rolls recipe from Food.com.
Provided by Kareybear
Categories Pork
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven on to 375°F to preheat.
- Cook rice according to package directions.
- When cooked place in very large bowl; set aside.
- Chop bacon and fry in pan until crispy.
- Add bacon and its fat to the large bowl of rice.
- Cook chopped onion, in same pan bacon was fried in, until translucent.
- Add to large bowl of rice.
- Fry ground beef in same pan.
- Add to large bowl of rice and other ingredients.
- Add as much salt and pepper to liking. **I like lots of pepper.
- I usually shake enough pepper on top of the mixture until it's well covered.
- Stir until well mixed.
- In a 9x13 pan baking or roasting pan place the rice mixture.
- Pack down, not to tightly.
- Next, place chopped or shredded cabbage on to mixture.
- In the large bowl used for the rice mixture pour the tomato soup and its equivalent of water.
- Now add the brown sugar.
- Stir until blended.
- Pour soup over rice mixture and cabbage.
- Cover pan with tin foil.
- Place in oven until cabbage is tender.
- Approximately 45 minutes (depends on heat strength of oven).
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Cabbage leaves stuffed with a mixture of ground beef, pork, and veal and baked in a savory tomato sauce.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
- While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
- Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
- Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
- Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
- Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.
Nutrition Facts : Calories 419.1 calories, Carbohydrate 28.4 g, Cholesterol 128.6 mg, Fat 20.7 g, Fiber 7.1 g, Protein 31.8 g, SaturatedFat 7.8 g, Sodium 686.2 mg, Sugar 5.5 g
JUST LIKE TONY PACKOS CABBAGE ROLLS-CROCK POT - COPYCAT
These are very good and taste very much like the original from the famous Tony Packos that we all heard about on the TV show Mash all the time.
Provided by ruthbomer
Categories Meat
Time 6h35m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Cook cabbage leaves until about half cooked.
- While cabbage is cooking in a large bowl combine eggs, 1/2 cup onion, garlic, 1 t salt, 1 t paprika and 1/2 t pepper.
- Mix meat and rice.
- Mix meat mixture with with egg mixture.
- Fill cabbage leaves and fold edges.
- Place in crock pot with seams down.
- Chop remaining cabbage.
- Combine chopped cabbage, sauerkraut, tomatoes in juice, tomato soup, sugar and remaining onion, salt, paprika, and pepper.
- Pour over cabbage rolls.
- Cook on low for 6-8 hours depending on how fast your crock pot cooks.
Nutrition Facts : Calories 829.8, Fat 43, SaturatedFat 15.2, Cholesterol 188.8, Sodium 2720.8, Carbohydrate 73.2, Fiber 12.3, Sugar 22.8, Protein 39.6
CABBAGE ROLLS WITH TOMATO SAUCE
This delicious recipe was given to me by a special friend-she included it in a collection of her family's favorites that she gave us as a unique wedding present.-Mary Lea Schmidt, Anahim Lake, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Remove core from the cabbage. Place cabbage in a large saucepan and cover with water. Bring to a boil; after about 3 minutes, outer leaves should be tender enough to remove. Return to a boil; reduce heat and simmer until leaves are tender, about 10-15 minutes. Remove the tough center stalk from each leaf; reserve extra leaves and line a large baking dish with them. (If leaves for rolling are too brittle, return to boiling water for 1-2 minutes.) , Combine meat, rice, onion, egg and seasonings. Place about 2 tablespoons of meat mixture on each cabbage leaf. Roll toward the stalk, tucking in sides. Place rolls, seam side down, in a baking dish. , Combine sauce ingredients; pour over rolls. Cover and bake at 350° for 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 225 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 685mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.
GOLABKI (STUFFED CABBAGE ROLLS)
Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.
Provided by Rosey in Florida
Categories World Cuisine Recipes European Eastern European Polish
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
- Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
- Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
- Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
- Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
- Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g
CABBAGE, POTATO, AND TOMATO SOUP
A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.
Provided by ladykristianna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
- Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g
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