CABBAGE ROLL SOUP FOR A CROWD
Everything you would find in a cabbage roll but in a soup, plus bonus - no rolling and tucking! This will feed 8 to 10 people and freezes beautifully. I've cooked the rice separately so that it doesn't absorb the liquid, which is also better for leftovers.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 22
Steps:
- Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly, about 5 minutes. Season with 1 teaspoon salt and pepper. Drain meat in a colander and set aside.
- Heat olive oil in the same pot, add onion, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
- Pour in red wine and deglaze the pot, scraping off all the browned bits of the bottom. Cook until wine evaporates, 3 to 5 minutes. Mix in cabbage and cook, stirring frequently, for 5 minutes. Add browned beef, tomato puree, beef broth, diced tomatoes, Worcestershire sauce, bay leaves, oregano, 1 teaspoon salt, thyme, and red pepper flakes. Bring to a low boil, reduce heat, and simmer until cabbage is soft, about 45 minutes.
- Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Add lemon juice and brown sugar to the soup and cook for 5 minutes. Spoon 3 tablespoons of rice into the bottom of each bowl and spoon soup mixture over the rice. Add a few drops of Sriracha sauce to each bowl.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 35.6 g, Cholesterol 43 mg, Fat 12.5 g, Fiber 5.1 g, Protein 18.4 g, SaturatedFat 4 g, Sodium 1135.3 mg, Sugar 11.7 g
CABBAGE ROLL SOUP
If you love cabbage rolls, this is the soup for you. This recipe makes a very large quantity and freezes very well.
Provided by Annette in Texas
Categories White Rice
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large dutch oven, brown the ground beef very well over med high heat; add the onions and garlic, bell peppers and stir over medium high heat for about a minute.
- All at once, add herbs, rotel tomatoes, and crushed tomatoes. Bring to a low boil, then add chicken stock.
- Cook medium low for about 30 minutes, stirring occasionally
- Then add the chopped cabbage, cook for 1 hour or until cabbage is very tender, taste before adding salt and pepper. Remove bay leaves.
- Serve over cooked rice.
Nutrition Facts : Calories 282.1, Fat 13.7, SaturatedFat 5, Cholesterol 56.2, Sodium 644.9, Carbohydrate 19.9, Fiber 3.2, Sugar 3.6, Protein 21
CABBAGE ROLL SOUP
I made up this recipe after having a craving for cabbage rolls but no time to make them. This is a healthy, hearty recipe. So simple to make and can be adjusted to your liking. You can easily double the recipe and freeze leftovers in portions. Serve piping hot with crusty bread or garlic toast.
Provided by Lillian S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 75.2 g, Cholesterol 47.8 mg, Fat 12.9 g, Fiber 10.9 g, Protein 22.6 g, SaturatedFat 4.5 g, Sodium 748.9 mg, Sugar 21.8 g
DELICIOUS BEEF STUFFED CABBAGE
This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party.
Provided by AntoinetteArtist an
Categories Rice
Time 1h45m
Yield 10-15 cabbage rolls, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray and 9x13 [3 quart] metal roasting pan with Pam or other oil spray.
- Fill large cooking pot [at least twice the size of the head of cabbage] 3/4 full with water. Add a dash of salt. Bring to a boil.
- While the water is coming to a boil,remove the core from the cabbage [this is the dense part at the top of the cabbage head] with a paring knife by cutting around it until you can pull it out. Put the cabbage in the boiling water with the core removed side down. Cover and cook for ten minutes.
- Remove the cover and carefully take out the cabbage head and put it in a drainer in the sink. Remove the loose cabbage leaves being careful not to tear them. When you get to leaves that won't easily come loose, return the cabbage to the hot water and let it sit for about ten minutes. Then you can remove more leaves. Continue this until all the leaves are removed and in the drainer. Do not discard the water.
- In a medium mixing bowl, add ground beef, soup mix, onion, garlic, rice, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands making sure that all the ingredients blend together.
- Take a cabbage leaf and fill the center with the ground beef mix. Each leaf will be a different size so you will have to alter the amount you put in each leaf as you go along. A large leaf takes about 2 tablespoons and a small leaf about 1 tablespoon. When the leaf is filled with the ground beef, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down.
- Continue this until all the filling is used up. Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots.
- Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of rich milk or cream. [It is best to mix a little of the water with the milk to warm it up before adding to sauce]. Mix this until there are no lumps and ingredients are well blended.
- Pour the sauce over the cabbage, carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it for serving with the meal. Bring the leftover sauce to a boil in a small pot. Cook ten minutes, shut off and set to side.
- Cover the roasting pan with aluminum foil and place on a cookie sheet covered with foil. Place in center of oven and cook for 1 1/2 hours. You will know this is done when you can insert a fork into the cabbage or carrots and it comes out easily. This means everything is tender and cooked.
- To serve, place cabbage and cabbage rolls in a serving bowl surrounded by carrots. Serve sauce in a gravy boat. A nice big bowl of mashed potatoes rounds out the meal.
- If you made stove top sauce, add it to the gravy in the roasting pan.
- TIP: If sauce is thin, place the roasting pan on the stove, over a medium heat [small flame for gas or number5 on electric stove]. Mix 3 tablesoons of cornstarch with 1/4 cup water. Add to sauce. Let cook for 10 minutes. If you like you sauce thicker, just add more cornstarch mix until it is the consistency you like for gravy.
Nutrition Facts : Calories 557.1, Fat 21.8, SaturatedFat 8.8, Cholesterol 138.6, Sodium 1121.1, Carbohydrate 60.5, Fiber 10.9, Sugar 22.4, Protein 33.7
HEARTY CABBAGE SOUP RECIPE
Prep for this Hearty Cabbage Soup Recipe in under ten minutes and cook it in under an hour. You'll be hard pressed to believe that a recipe so simple is so scrumptious. Try our Hearty Cabbage Soup Recipe for an easy but unforgettable dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 3-1/2 qt. or 14 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Combine ingredients in Dutch oven.
- Bring to boil on high heat; simmer on medium-low 30 min. or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
CABBAGE SOUP
My husband was never too fond of cabbage-until the first time he tried this cabbage soup recipe from my aunt. Now he even asks me to make this soup! -Nancy Stevens, Morrison, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 20 servings (5 quarts).
Number Of Ingredients 11
Steps:
- In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.
Nutrition Facts : Calories 80 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 567mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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