Tomato Soup Cabbage Rolls Recipes

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GOLABKI (STUFFED CABBAGE ROLLS)



Golabki (Stuffed Cabbage Rolls) image

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Provided by Rosey in Florida

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h50m

Yield 8

Number Of Ingredients 12

1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

Steps:

  • Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
  • Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
  • Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
  • Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
  • Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
  • Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

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.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

MOM'S CLASSIC STUFFED CABBAGE ROLLS



Mom's Classic Stuffed Cabbage Rolls image

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Provided by The Kitchen Whisperer

Categories     Stuffed

Number Of Ingredients 13

1 large size head cabbage (about 3-5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3" side use 4 cans)

Steps:

  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  • In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  • To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  • Preheat oven to 350F, rack in the center.
  • In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
  • Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
  • Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
  • Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
  • Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
  • Remove from the oven, uncover and allow to cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 stuffed cabbage, Calories 185 calories, Sugar 12 g, Sodium 1206 mg, Fat 2.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.7 g, Protein 12.6 g, Cholesterol 54.4 mg

CABBAGE ROLL SOUP FOR A CROWD



Cabbage Roll Soup for a Crowd image

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

1 pound lean ground beef
½ pound lean ground pork
2 teaspoons salt, divided
freshly ground black pepper to taste
2 tablespoons olive oil
1 cup finely chopped onion
3 cloves garlic, minced
¼ cup red wine
8 cups roughly chopped cabbage, core removed
5 cups tomato puree (passata)
4 cups low-sodium beef broth
11 ounces diced tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried oregano
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
2 cups water
1 cup long-grain rice, uncooked
1 tablespoon freshly squeezed lemon juice
1 tablespoon light brown sugar
1 teaspoon Sriracha sauce, or to taste

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

PERFECT CABBAGE ROLL CASSEROLE



Perfect Cabbage Roll Casserole image

This was in a local school cookbook, it is super easy and as good as the "hard work" cabbage rolls.

Provided by Tara1183

Categories     Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 medium onion, chopped
salt and pepper
1 cup cooked rice
2 (10 ounce) cans tomato soup
3 cups cabbage, shredded (I use a cheese grater)

Steps:

  • Brown meat and onion then stir the tomato soup and the rice, salt and pepper.
  • Layer half the cabbage in a greased 9x13 inch dish, cover with 1/2 the hamburger mixture, then layer the remainder of the cabbage and rest of the hamburger mixture. (Could use only 1 layer of hamburger between cabbage).
  • Bake covered at 350 for 1 1/2 hours.
  • Sometimes I sprinkle the top with some grated cheddar cheese and pop back in the oven 5 min until melted.

Nutrition Facts : Calories 413.5, Fat 18, SaturatedFat 7.1, Cholesterol 77.1, Sodium 866.8, Carbohydrate 38, Fiber 3.4, Sugar 14.6, Protein 25.5

TOMATO SOUP CABBAGE ROLLS



Tomato Soup Cabbage Rolls image

Delicious with a little tang. Be careful not to burn these, checking them often in the last 1/2 hour of cooking.

Provided by Jen in Victoria

Categories     < 4 Hours

Time 3h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup rice, cooked
1 1/2 lbs ground beef
1 large onion, chopped
1 egg
1/8 cup ketchup
1 tablespoon Worcestershire sauce
1 cabbage
2 (284 ml) cans tomato soup
1 cup vinegar

Steps:

  • Boil cabbage and shave thick part of stem. Let cool slightly.
  • Fry beef with onion.
  • Add egg, rice, ketchup and Worcestershire sauce.
  • Fill each cabbage leaf with this mixture, then roll up and place in a roasting pan.
  • In a large bowl, mix the 2 cans of tomato soup with the vinegar and 1 can of water; pour over cabbage rolls.
  • Bake covered for 2 hours at 350 degrees.

Nutrition Facts : Calories 489.1, Fat 18.7, SaturatedFat 7.2, Cholesterol 108.1, Sodium 550.3, Carbohydrate 50.9, Fiber 5.8, Sugar 14.7, Protein 28

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