UKRAINIAN CABBAGE SOUP RECIPE
Ukrainian Cabbage Soup is a delicious soup loaded primarily with cabbage. It is known as 'Kapusniak' in Ukranian and is loaded with many different types of vegetables. If you are the kind who wishes to embrace a healthy lifestyle without having to compromise on taste then this soup is for you. You can make this soup easily at your home and serve it to your loved ones. You can even serve it if you are planning to organize a small get-together with your loved ones. The soup is great to be had on a chilly winter evening. This soup can be served to your friends as well if they have come over for a chit chat session. This soup will definitely be a good way of making your children eat healthy. Chicken Broth is added to this soup to further enhance the flavour of this soup. This soup dish is extremely simple and can easily be made at the comfort of your home. So don't wait, make this soup at your home today. All you have to do is follow this simple recipe and enjoy.
Provided by TNN
Categories Appetizers
Time 1h45m
Yield 10
Number Of Ingredients 18
Steps:
- To make your very own Ukranian Cabbage Soup, first take the vegetables and chop them. Then take a deep pot or pan and heat oil in it. Add onions and garlic in the pan and fry them well. Now add the chicken broth and bring it to a boil.
- Then add the potatoes, carrots and celery. Cook them while stirring. Then add the spices which can include spice thyme, rosemary, oregano, sage and bay leaf.
- Next season the soup with salt, pepper, celery salt and garlic salt and stir well. Then add the tomatoes and cabbage and let the soup cook at a low flame.
- Your Ukrainian Cabbage Soup is ready.
Nutrition Facts : ServingSize 1 bowl, Calories 324 cal
SWEET RUSSIAN CABBAGE SOUP
This is a simple recipe for a wonderful rich cabbage soup.
Provided by Ron Shepherd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
- Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
Nutrition Facts : Calories 688.2 calories, Carbohydrate 55.5 g, Cholesterol 127.8 mg, Fat 35.9 g, Fiber 10.4 g, Protein 36.9 g, SaturatedFat 14.4 g, Sodium 2396.3 mg, Sugar 42.3 g
UKRAINIAN CABBAGE ROLLS
My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them. Sometimes they used salt pork in them, but I didn't care for it.
Provided by starbuck
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
- Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
- Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
- Cover and bake in preheated oven for 2 hours.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 39.6 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 1.9 g, Sodium 521.4 mg, Sugar 7.1 g
REAL UKRAINIAN CABBAGE ROLLS
Make and share this Real Ukrainian Cabbage Rolls recipe from Food.com.
Provided by jill.flamand
Categories Russian
Time 3h
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Take core out of center of cabbage.
- Place head of cabbage in a large pot of Boiling water, cored side down. Cover and simmer as the leaves become pliable remove with tongs and place in a colander that has been placed on a cookie sheet to catch excess water.
- When done removing all the leaves that can be used, (there will be the center of the cabbage that is too small for use, but do save it!).
- Place leaves on a cutting board and shave down the "vein" or if the leaf is large enough cut in half on either side of it.
- Dice bacon and onion and place in a frying pan cook until tender but bacon is not crisp.( DO NOT DRAIN OFF FAT!)Cook rice as pkg. directs BUT remove from heat while rice still has a hard kernel in the center.
- Add rice and bacon mixture together along with the garlic, dill and the veg oil.
- Place a spoonful (tbsp) in center of leaf tuck in the sides and roll.
- Place in a foil pan or roaster until all leaves etc. are done.
- To bake either use enough water to just cover the rolls or for a different taste, mix one can tomato soup (AYLMERS is best) with i/4 can water and pour over top. Use the leftover cabbage leaves from the core to put over top to prevent scorching; cover with foil.
- Bake at 325°F for 1.5 to 2 hours.
Nutrition Facts : Calories 611.3, Fat 43.6, SaturatedFat 12.6, Cholesterol 51.5, Sodium 668.8, Carbohydrate 41.9, Fiber 5.5, Sugar 8.7, Protein 14.4
UKRAINIAN HOLUBTSI OR STUFFED CABBAGE ROLLS RECIPE BY TASTY
Here's what you need: large green cabbage, ground beef, cooked rice, large eggs, medium onion, medium green bell pepper, cherry tomatoes, kosher salt, condensed tomato soup, tomato, chili sauce, dried basil, dried bay leaves
Provided by Jenny Deremer
Categories Dinner
Yield 12 servings
Number Of Ingredients 13
Steps:
- Cook rice according to package directions and set aside to cool completely once done.
- Adjust oven rack to lower half of oven to allow for height of roasting pan. Preheat the oven to 350°F.
- Boil water in a large pot. While water is heating, remove tough outer leaves of the cabbage and reserve. Core around the stem of the cabbage at enough of an angle to remove. Gently place cabbage into boiling water core side down. Add additional water to ensure cabbage is not touching the bottom of pot.
- Reduce heat just a little and boil cabbage for about 5 minutes or until outer leaves become soft. Using kitchen tongs, remove the outer 2 or 3 leaves intact to a colander placed over a bowl to catch the water. Continue with remaining cabbage leaves one by one, allowing a minute or two between leaves for underlying leaves to soften. You want them to peel apart in one in-tact piece.
- In a large bowl, combine the ground beef, cooked rice, chopped onion, eggs, and salt. Using your hands, work the mixture until combined.
- Position your cooked cabbage leaves alongside your bowl with the mixture in preparation for rolling/stuffing the dumplings. Before stuffing, prepare a large roasting pan by emptying one can of condensed tomato soup or a bit of the canned tomatoes in the bottom and spreading to coat. You do not need much.
- Begin rolling/stuffing the cabbage leaves one at a time. Repeat until all of the meat mixture has been used.
- Once all of the cabbage rolls are tucked tightly in the roasting pan, scatter the pepper strips and the cherry tomatoes on top. If there are remaining unstuffed cabbage leaves left, chop them finely and scatter atop as well. Pour the canned tomatoes, the remaining can of tomato soup, and the Heinz Chili Sauce atop the dumplings. Sprinkle with dried basil and add bay leaves. Dunk the reserved outer leaves detached from the cabbage at the beginning of the recipe into the still hot water used to soften the cabbage. This is simply to remove any grit from the surface of the leaves. Use the outer leaves as a 'blanket' and cover the dumplings completely.
- Place the lid on the roasting pan and bake at 350°F for 2 hours. When 2 hours is up, turn off the oven heat, crack the oven door, and leave the roasting pan in the oven, undisturbed, for an additional hour.
- Let rest until rolls are set. Then, spoon sauce over the cabbage rolls and serve alongside fresh bread of choice.
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