CABBAGE SOUP
This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
- Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams
POLISH GOLOBKI (GAWUMPKI)
Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning
Provided by mikegodphx
Categories World Cuisine Recipes European Eastern European Polish
Time 2h45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
- Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
- Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
- Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
- Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
- Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 26.8 g, Cholesterol 77.5 mg, Fat 13.7 g, Fiber 3.9 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 401 mg, Sugar 5 g
CABBAGE ROLLS WITH MUSHROOM SOUP
I found this Russian recipe online and thought it sounded pretty good and wanted to give it a try. Servings are just a guess since I'm unsure of actual servings/serving sizes. Feedback welcome.
Provided by Riverlivin
Categories Rice
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees and start a large pot of water to boil.
- In a large skillet, saute onion and garlic for 3-5 minutes.
- Add rice, meat, salt, and pepper. Stir to mix well. Remove from heat.
- Take the cabbage and pound the core end against the countertop to loosen. Remove core and discard.
- Place the whole head of cabbage into the boiling water. Cover and cook for 3 minutes.
- Remove softened outer leaves and discard. Separate the large leaves from one another and trim out the thick center stem from each one.
- One at a time, put 1 rounded tablespoonful of the meat & rice mixture into the center of a leaf. Roll up leaf and place seam side down into a large greased baking pan. (Do not make more than 2 layers).
- Combine the beef broth and mushroom soup and pour over cabbage rolls.
- Bake in a 325 degree oven for 1-1/2 hours.
Nutrition Facts : Calories 404.8, Fat 20.9, SaturatedFat 8.3, Cholesterol 71.7, Sodium 1008.2, Carbohydrate 32.8, Fiber 4.4, Sugar 6.9, Protein 22.2
ANNE FAMIE'S CABBAGE ROLLS
Steps:
- Preheat oven to 375 degrees F.
- For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.
- In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.
- To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.
CABBAGE ROLLS WITH MUSHROOM SOUP
Make and share this Cabbage Rolls With Mushroom Soup recipe from Food.com.
Provided by Witch Doctor
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
- Add rice, meat, salt, and pepper.
- Stir just to mix well.
- Remove from heat.
- Remove core from cabbage.
- Place whole head in a large kettle filled with boiling water.
- Cover and cook for 3 minutes.
- Remove softened outer leaves.
- Take out all large leaves
- Cut thick center stem from each leaf.
- Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
- Put stuffed cabbage leaves with seam down close to each other on a frying pan.
- Do not make more than 2 layers.
- Combine beef broth and mushroom soup; Pour over cabbage rolls.
- Bake in a well heated (350 degree) oven for 1 1/2 hours.
UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE
Shchedryi Vechir or Generous Eve is the spirited Ukrainian celebration of New Year's Eve. In some regions of Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. This recipe is served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season?
Provided by Olha7397
Categories European
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice according to the directions on the package.
- Remove the core from the cabbage and place the full head in a large pot of boiling water.
- Cover and cook for about 3 minutes.
- Remove the cabbage from the water and let cool until it's easy to handle.
- Then remove the softened whole leaves from the head and stack them on a platter for filling.
- Thin out the tough vein near the stem portion of the leaf to make easier rolling.
- Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
- Cover with water and bring the mushrooms to a boil over medium-high heat.
- Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
- Strain off the liquid and grind the mushrooms in a food processor or blender.
- Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
- Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
- Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
- Add the mushroom filling and cooked rice to the large fried onion.
- Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
- Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
- Place the stuffed leaves seam-side down in the casserole dish.
- PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
- Sauté the 1/4 cup chopped onions until tender.
- Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
- Sprinkle the flour over the mixture and blend well.
- Slowly pour in the broth and stir constantly until the mixture thickens.
- Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
- Let the sauce cool a bit, then add the sour cream and blend well.
- Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
- Serve warm.
- Makes a great companion for plain roast beef.
CABBAGE AND MUSHROOM SOUP
Make and share this Cabbage and Mushroom Soup recipe from Food.com.
Provided by nemokitty
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup broth in large saucepan. Add onions, mushrooms and garlic, sauteeing till onions are soft, 3 minutes.
- Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes.
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
- In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
- Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
- In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
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