Stuffed Cabbage Stoup Food

THE VERY BEST STUFFED CABBAGE SOUP RECIPE

Steps:

• Heat the olive oil in a large stock pot or dutch oven over medium high heat.
• Add the ground beef to the pot. Cook the beef until browned, breaking up into smaller pieces with a wooden spoon, and no longer pink, approximately 5-7 minutes.
• Using a slotted spoon, transfer the beef to a bowl. Pour off all but 2 tablespoons fat and return the pot to the heat.
• Add the onion to the pot and cook for 2-3 minutes or until softened. Stir in the garlic cooking for 1 minute longer.
• Stir in the butter and add the cabbage to the pot tossing to combine. Cook the cabbage until softened, approximately 10-12 minutes, stirring occasionally.
• Stir in the tomatoes, vinegar, brown sugar, apple, rice, Worcestershire sauce and beef stock. Bring the soup to a boil then turn the heat to low. Simmer for 20 minutes until the rice is tender.
• Season with salt and pepper, to taste. Serve immediately with sour cream, if desired.

CROCK POT STUFFED CABBAGE SOUP

Steps:

• In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
• Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
• Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
• Cover and cook on LOW for 9 hours.
• Stir soup well; continue to cook covered on LOW for another hour.

UN-STUFFED CABBAGE SOUP

Steps:

• For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup.
• For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
• Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.
• Ladle the soup into bowls and garnish with sour cream and dill.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix and onion; cook for 4 minutes. Add broth, tomatoes, water, brown sugar, lemon juice, and salt.
• Bring mixture to a boil, add rice, and reduce heat to medium-low. Cover and let simmer until rice is tender, about 45 minutes.

STUFFED CABBAGE STOUP

Steps:

• Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
• Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

UNSTUFFED CABBAGE ROLL

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

STUFFED CABBAGE SOUP

Steps:

• Heat oil in 6 qt.
• pot over medium heat.
• Add beef, saute until browned.
• Add coleslaw mix and onion.
• Cook covered 4 minutes, stirring after 2.
• Add tomatoes, beef broth, water, brown sugar.
• lemon juice and salt.
• Bring to boil.
• Add rice, reduce heat to medium-low.
• Simmer, covered, 45 minutes or until beef and rice are tender.

STUFFED CABBAGE STOUP

Steps:

• Heat a sauce pot over medium-heat 2 T olive oil.
• Add the rice and toss to coat in oil.
• Add 2 cups chicken stock, bring up to simmer.
• Cover and cook for 16-18 minutes or until the rice is tender.
• Heat a deep pot over medium high heat.
• Add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
• Season the meat with allspice, coriander, smoked paprika, salt and pepper.
• Add bay leaf, onions, garlic and carrots.
• Cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
• Add tomatoes, tomato sauce and remaining stock and cover the pot.
• Raise the heat to high and bring the soup to a simmer.
• Simmer for about 10 minutes.
• Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
• Stir in parsley and dill, adjust salt and pepper to your taste and serve.

STUFFED CABBAGE SOUP

Steps:

• Heat large stock pot and begin to brown beef and pork. Add onion and carrot, salt and pepper to taste. Cook until meat and veggies are cooked through.
• Drain all fat from the pan.
• Add remaining spices, tomatoes and tomato sauce and bring to simmer.
• Add cabbage and stir well.
• Simmer soup 30 minutes or more.
• Serve soup as is or with a scoop of cooked white rice in the bowl.

STUFFED CABBAGE SOUP

Steps:

• Saute onion for a few minutes in oil
• Add ground beef
• Once beef in browned add cabbage, tomatoes, vegetable juice, broth and rice
• Add water to just cover the cabbage if needed.
• Season with salt and pepper
• Bring to a boil and then turn to low for 45 min - 1 hour stirring occasionally.
• Remove from heat to cool and serve.

CABBAGE SOUP

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.

UN-STUFFED CABBAGE SOUP WITH MEATBALLS

Steps:

• For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and 1/2 onion, minced. Form into 1-inch balls and set aside while you make the soup.
• For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add 1 cup minced onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
• Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.
• Ladle the soup into bowls and garnish with sour cream and dill.