Unstuffed Cabbage Roll Soup Food

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.

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.

UNSTUFFED CABBAGE ROLL SOUP

Steps:

• Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
• Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
• Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
• Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
• To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!

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.

UNSTUFFED CABBAGE SOUP

Steps:

• Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef and sausage in the hot pot until browned, 5 to 7 minutes. Drain excess grease, reserving 2 tablespoons.
• Add onion and bell peppers to the same pot with meat drippings. Saute over medium-high heat for 3 to 4 minutes. Add garlic and cook until all vegetables are slightly softened and fragrant, being careful not to burn, about 1 minute more. Pour in beef broth, diced tomatoes, cabbage, and carrots.
• Combine tomato sauce, brown sugar, vinegar, tarragon, and Worcestershire in a separate bowl. Stir until sugar is dissolved and add to the pot along with red pepper flakes. Season with salt and pepper.
• Bring mixture to a boil; reduce heat and let simmer until cabbage is cooked and flavors have melded, about 45 minutes. Taste and adjust seasonings as needed. 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.

UNSTUFFED CABBAGE ROLLS

Steps:

• Chop cabbage into pieces, par-boil until almost tender.
• Remove, rinse with cold water.
• Drain well.
• Mix all of ingredients EXCEPT tomato sauce.
• Grease casserole dish.
• Place 1/2 can of tomato sauce on bottom of dish.
• Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage.
• Bake 325°F in covered dish for 1 hour 15 minutes.
• Let stand for 15 minutes before serving.
• This is the basic recipe--you can add more of whatever you like.
• My mother says she used ground turkey instead of hamburger and she liked it just fine.
• Try this old fashioned dish and feel the love.

UNSTUFFED CABBAGE

Steps:

• In a Dutch oven, brown beef and onion; drain. Stir in cabbage. Cover and cook for 5 minutes or until cabbage is crisp-tender. Stir in tomatoes, brown sugar, vinegar, salt and pepper. Cook 10 minutes longer, stirring occasionally. Serve over rice.

SLOW COOKER CABBAGE ROLL SOUP

Steps:

• To a large skillet, add the bacon, onion, and cook over medium-heat until the bacon is nearly cooked and the onion is soft and translucent, stir frequently.
• Drain off most of the oil and discard. Remove the bacon, onion, and set aside.
• Add the ground beef to the skillet and brown it using the remaining oil. Stir and crumble the beef as it cooks to ensure even cooking.
• To a 7 to 8-quart slow cooker, add the bacon, onion, browned ground beef, all remaining ingredients (except optional garnishes), and stir to combine. Tips - Start with 6 cups of the beef broth; you can always add more later. Place the bay leaves into the slow cooker last, on top, so they are easier to find and remove later.
• Cook on high for 3 hours OR on low for 5 to 6 hours, or until done. While cooking, if you notice that the overall level of broth is low or lower than you'd like, add the remaining beef broth (up to 2 cups, or as needed).
• After the soup has cooked, remove the bay leaves, stir, taste, and check for seasoning balance. Tip - If the soup tastes at all flat or like it's lacking something, it likely needs more salt so don't be afraid to salt it as necessary. Additionally, if you want to play up the smoky aspect, add additional smoked paprika as desired. To add a tiny bit of heat without making it spicy, a couple tiny shakes of cayenne pepper will do the trick.
• Optionally garnish with parsley and/or marjoram, or Parmesan, as desired and serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Use freezer and microwave-safe containers for ease.

UNSTUFFED CABBAGE ROLLS

Steps:

• Enjoy.