POTATO AND CABBAGE SOUP RECIPE: HOW TO MAKE IT
I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.—Pat Rimmel, Ford City, Pennsylvania
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.
Nutrition Facts : Calories 131 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 1078mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
MAKE-AHEAD CABBAGE ROLLS RECIPE: HOW TO MAKE IT
I've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. —Nancy Foust, Stoneboro, Missouri
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 60 minutes
Cook Time 50 minutes
Yield 12 rolls.
Number Of Ingredients 17
Steps:
- In batches, cook cabbage leaves in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut., Meanwhile, in a large skillet, cook beef, salt and pepper over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in rice and eggs. , In another skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender, 6-8 minutes. Stir in water, tomato sauce, lemon juice, sugar, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15-20 minutes., Spoon about 1/2 cup meat mixture onto each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. Transfer to a greased 13x9-in. baking dish. Pour sauce over rolls. Refrigerate, covered, overnight. , Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, until heated through, 50-60 minutes.,
Freeze option: Cover and freeze unbaked cabbage rolls. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 492 calories, FatContent 28g fat (12g saturated fat), CholesterolContent 176mg cholesterol, SodiumContent 1376mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 33g protein.
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