Cabbage Tomato Soup Recipes

SPICY TOMATO CABBAGE SOUP

Steps:

• Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes.
• Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.

TOMATO CABBAGE SOUP

Steps:

• Melt margarine in large dutch oven or soup pot.
• Add onion and celery.
• Saute until soft.
• Add remaining ingredients.
• Bring to a boil, stirring often.Cover.
• Boil slowly until vegetables are tender.

STUFFED CABBAGE ROLLS

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.

CABBAGE BEEF SOUP

Steps:

• Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover.
• Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

CABBAGE, TOMATO AND VEGETABLE SOUP

Steps:

• saute the onion in the olive oil for five minutes in a big pot.
• add the garlic and saute for another three minutes. stir well.
• add the celery and carrots and saute for five more minutes. stir well.
• add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
• add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!

CABBAGE, POTATO, AND TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
• Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

CABBAGE TOMATO SOUP

Steps:

• Saute olive oil in a heavy soup pot.
• Saute onion and cabbage. Cook until cabbage is limp.
• Sprinkle flour over cabbage and mix well.
• Add the tomatoes, tomato juice, caraway seeds, chicken broth, honey,pepper, and lemon juice.
• Simmer for 30 minutes.
• Serve garnished with sour cream.

TOMATO CABBAGE SOUP

Steps:

• Melt butter in large pot.
• Saute onions and celery until soft.
• Add remaining ingredients.
• Bring to a boil, stirring often.
• Cover and boil slowly until veggies are tender.
• Enjoy!

CABBAGE FAT-BURNING SOUP

Steps:

• Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

TOMATO SOUP CABBAGE ROLLS

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.