ssen.
Cooking Cabbage:
This is
ntil ready to stuff the cabbage leaves.
To prepare the
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.
For the stuffed cabbage, cook the lentils according to
Saute onion and ground beef in a large soup pot until meat is browned. Do not drain.
Add sugar and cabbage and mix well. Add next 4 ingredients and bring to a boil. Reduce heat and simmer 1 - 1 1/2 hours.
Add rice and simmer 10 more minutes. Season to taste with salt and pepper.
Prep the cabbage: Bring a large pot of
arge leaves from the cabbage. Reserve the remaining cabbage for another use
minutes.
Core the cabbage and place in a large
Core cabbage and blanch in a large
Add meat, spices, onions and rice and mix well with hands. Core cabbage.
Place in large pan of salted water.
Scald cabbage and separate leaves.
Cut vein and discard.
Roll meat in cabbage leaf and tuck inside. Place on a layer of extra cabbage. Brown bacon and mix with soup. Pour over stuffed cabbage.
Cook about 1 1/2 hours.
Remove 12 large leaves from cabbage.
Trim off thick part
Boil cabbage until leaves are soft; loosen leaves.
Set aside. In a large bowl, mix all ingredients except soup.
Spoon mixture onto each large leaf (about 2 tablespoons in each).
Fold and fasten cabbage leaf with a toothpick.
Layer bottom of large pot with unused cabbage leaves.
Place stuffed cabbage leaves in layers.
Cover with soup and any remaining leaves.
Cook on high flame until bubbling.
Simmer with cover on for 2 hours.
Remove core from cabbage, place cabbage head in steamer and steam
Remove the dark leaves and put aside from the cabbage.
Also, cut the core slightly before simmering the cabbage in a pot of water.
It makes it easier to remove the leaves.
Set them aside to cool.
Put a few strips of bacon on bottom of roaster or pan. Lay the stuffed cabbage leaves on top.
Then pour in the cabbage rolls, the soup mixture and 1 teaspoon vinegar.
After they are all in, add the sauerkraut and a few more bacon strips and broth.
Boil cabbage 1/2 to 1 hour then remove all large cabbage leaves. Mix all other ingredients together. Put stuffing into cabbage leaves, fold sides of cabbage first then roll. Prepare roaster with foil on bottom, then put layer of extra cabbage on bottom. Place stuffed cabbage rolls into roaster. Take 2 cans of tomato soup, two cans of water, cooked together until smooth and pour over cabbage. Cook for 1/2 to 1 hour. Add 2 cans of tomatoes over top and cook 1/2 hour more.
Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
Cook on High for 8 hours.
ough to easily hold cabbage head.
Add cabbage, and cook for
Brown Hamburg in large sauce pan (atleast 3qt).
In seperate pan boil rice, set aside.
Put cabbage in casserole dish with 1/4cup water.
Micowave cabbage on high for 12-14min. set aside.
Drain grease from hamburg return to pan and add chopped onion.
Cook til onion is translucent.
Add Tomatoes with juice,Tomato Sauce, Cinnamin & Brown Sugar.
Cut up cabbage a bit more and add to pan.
Add rice and cook on low for about 1 hour.
alt to the water and cabbage.
Bring water to a
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.