|New American Light Cuisine|
|by Jude Theriot|
For a lifetime of healthy eating, Chef Jude Theriot has created "New American Light Cuisine," the American cookbook.
1 - 10 of 249 for cabbage roll soup
Grind day-old bread ... other than the cabbage. Remove the ... that you can roll it up. Stuff ... sauce or tomato soup, and repeat ... catsup to the mix.
Cook rice in ... cooked rice. Blanch cabbage leaves in a ... toothpicks. Place cabbage rolls in a 6x8-inch casserole. Combine soup and cream and ... Vitamin C, 1.9mg iron.
Brown hamburger and ... rice, water, salt, pepper, and chili powder. Cut cabbage in eighths and add. Cook in large pot on stove top until cabbage is tender.
Mix 3/4 cup ... remaining ingredients except soup and cabbage. Divide into ... quart casserole. Arrange rolls on top. Mix ... oven about 1 hour. 4 servings.
Core cabbage and cook in ... cabbage leaf and roll up. Place in ... Cover with tomato soup and beef broth ... minutes at 350F°F or until cabbage is tender.
Cut onion very fine and saute. Put cabbage in water and ... cabbage leaf. Soften rolls in water. Mix ... pot and add stuffed cabbage. Cook for 1/2 hour.
Cook cabbage and onions in ... one package of rolls; put the ... rolls. Put mushroom soup on top of ... Season to taste. Bake at 350 degrees for 30 minutes.
Steam chopped cabbage until almost done. ... dish and cover with other ingredients. Top with Ritz crackers and butter. Bake at 350 degrees for 30 minutes.
Cut cabbage into quarters, remove ... cheese. Combine celery soup and evaporated milk. ... from top cabbage layer. Bake uncovered at 300 degrees for 1 hour.
Cut cabbage and steam briefly; ... butter and add soup, cheese, salt, ... over casserole and bake at 325 degrees about 20 minutes (until heated thoroughly).
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