New Cabbage Soup With Brown Rice Recipes

NEW CABBAGE SOUP WITH BROWN RICE

Steps:

• Place all vegetables in a very large pot. It will cook down a bit, but make sure your vegetables can fit in the pot even if it's a tight fit.
• Pour brown rice on top of vegetables. Add seasonings, broth, and water.
• Cook uncovered over medium heat until liquids boil.
• Once boiling, reduce heat to medium low, cover with lid. Stir about every 30 min or so until vegetables and rice are tender. Enjoy!
• If you like garlic and red peppers like me -- add as much as you like. You could also add 1 diced jalepeno if you like it really spicy. I just always have crushed red pepper in the pantry.

CABBAGE AND RICE SOUP

Steps:

• Add garlic, 2 cups chicken broth, and rice to a large soup pot; bring to a boil.
• Lower heat to a simmer; cook, covered, for 20 minutes.
• Process rice mixture and 4 cups broth in a blender; return to the soup pot.
• Add remaining 2 cups broth and cabbage.
• Bring to a simmer; simmer for 15 minutes; season to taste with salt and pepper.

CABBAGE SOUP WITH RICE AND DILL FOR THE CROCK POT

Steps:

• Mix all ingredients, except diced tomatoes, in a 4 quart crock pot.
• Cover and cook on low for 7-8 hours, or until cabbage and rice are cooked.
• Stir in the tomatoes and another sprinkling of dill; serve immediately.

CABBAGE ROLLS WITH BROWN RICE

Steps:

• Cook brown rice and set aside.
• Remove core from cabbage, leaving head intact.
• Place cabbage into a large pot and cover with boiling water.
• Cover pot partially and cook over medium heat 10 minutes; drain.
• Remove 16 to 20 outer leaves and set aside.
• Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
• Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
• Cover and simmer 15 minutes.
• Remove from heat and allow to cool slightly.
• Stir in cheese.
• Trim thick center vein from each cabbage leaf.
• Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
• Secure with toothpicks.
• Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
• Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
• Cover and bake 1 hour in preheated 375-degree oven.
• Uncover and bake 30 minutes longer, basting frequently.
• Place cabbage rolls on a serving platter.
• Pour pan juices into a small saucepan and bring to a boil over medium heat.
• In a small bowl, blend cornstarch with 2 tablespoons cold water.
• Stir into boiling liquid and cook until thickened, stirring constantly.
• Serve over cabbage rolls.