Cabbage Rolls With Mushroom Soup Recipes

STUFFED CABBAGE ROLLS

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.

CABBAGE ROLLS WITH MUSHROOM SOUP

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.

CABBAGE ROLLS WITH MUSHROOM SOUP

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.

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.

HEARTY CABBAGE ROLL SOUP

Steps:

• Cook and stir ground beef in a Dutch oven over medium-high heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove ground beef to a bowl. Drain and discard all but 2 tablespoon grease.
• Add onion, carrots, and celery to the Dutch oven and cook over medium heat until softened, 3 to 5 minutes. Stir in tomatoes, tomato paste, garlic, salt, and pepper until well blended. Add cooked beef, beef broth, and rice and bring to a soft boil.
• Stir in cabbage and bay leaf. Cover and simmer until cabbage is tender, 20 to 30 minutes.