Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further! This Cabbage Rolls with Tomato Soup recipe elevates a classic comfort food to new heights. Forget the hours of tedious preparation; this streamlined version delivers incredible flavor without the fuss. It's the perfect healthy meal for a busy weeknight, a delightful dish for a family gathering, or simply a satisfying treat for yourself. Get ready to experience the magic of homemade cooking at its finest!
Ingredients:
For the Cabbage Rolls:
- 1 medium head of green cabbage
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup uncooked long-grain rice
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 cups beef broth
For the Tomato Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar
- Salt and pepper to taste
Instructions:
Preparing the Cabbage:
- Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage, then separate the leaves.
- Blanch the cabbage leaves one at a time in the boiling water for about 1-2 minutes, until slightly softened. Immediately transfer them to an ice bath to stop the cooking process. This makes them pliable and easy to work with.
- Once cooled, gently pat the leaves dry.
Making the Cabbage Roll Filling:
- In a large bowl, combine the ground beef, rice, onion, parsley, egg, salt, pepper, and garlic powder. Mix well with your hands until everything is evenly incorporated.
Assembling the Cabbage Rolls:
- Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the meat mixture in the center of the leaf.
- Fold the sides of the leaf inward, then roll it up tightly from the bottom to the top. Repeat with the remaining leaves and filling.
- Place the assembled cabbage rolls seam-down in a large pot or Dutch oven.
Cooking the Cabbage Rolls and Tomato Soup:
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Pour the beef broth into the pot, ensuring the cabbage rolls are partially submerged.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the rice is cooked through and the cabbage is tender.
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While the cabbage rolls are simmering, prepare the tomato soup. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the crushed tomatoes, tomato sauce, oregano, basil, and sugar. Season with salt and pepper to taste. Bring to a simmer and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
Serving:
Gently remove the cabbage rolls from the pot and serve them nestled in a bowl of the rich and flavorful homemade tomato soup. Garnish with fresh parsley, if desired.
Tips and Variations:
- For a richer flavor, brown the ground beef before adding it to the filling mixture.
- Feel free to add other vegetables to the filling, such as finely chopped carrots, bell peppers, or mushrooms.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the filling or the tomato soup.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 25-30g
This easy recipe provides a healthy and delicious meal packed with flavor and nutrients. Enjoy this delicious and satisfying dish! It's sure to become a new family favorite!