I need specific recipe for Cabbage rolls?

I found a recipe online a few years ago but did not save it. I am looking for a cabbage roll recipe that uses pork or pork/beef mixture and cream of mushroom soup thats mixed in with the meat. I also remember it using Canned tomato soup on top. I cant find any recipies online similar to that.I need specific recipe for Cabbage rolls?
try this





http://www.recipezaar.com/91332





http://www.recipezaar.com/10190


(*-*)I need specific recipe for Cabbage rolls?
Here is a Polish Stuffed Cabbage Rolls recipe. It contains both the mushroom soup and the tomatoe soup, it sounds pretty similar to what you're asking for. Enjoy! :)





You will need:





2 Cups of cooked RICE


2 Lb. raw ground BEEF


1/4 - 1/2 cup minced raw ONION--depending how much you enjoy onion.


1 cup of WATER


salt, pepper


1 tsp. garlic powder


1 can of TOMATO SOUP


1 can of MUSHROOM SOUP


large BAKING dish





The easiest way to get your cabbage leaves pliable is to take as much core out of the head as possible. Then place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.





The other way would be to place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.





Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.





Pour your tomato soup into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.





These are great served with mashed potatoes and peas.





They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.
Ingredients


1 large head of cabbage, cored


1 tablespoon butter


2 medium onions, chopped


3/4 lb lean beef, ground


1/4 lb pork sausage, ground


1 cup white rice or brown rice, cooked


1/2 teaspoon allspice


1(28ounce)can tomatoes


1 (28 ounce) can cream of mushroom soup


1(8ounce)can tomato sauce


1(6ounce)can tomato paste


1 teaspoon salt


1/2 teaspoon garlic salt


1 teaspoon thyme


sour cream


Directions


1Preheat oven to 350.


2In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.


3Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.


4Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.


5To the remaining onions in the skillet, add the tomatoes and juice, soup, tomato sauce, tomato paste, salt and seasonings.


6Simmer for 15 minutes.


7Place a small amount of meat mixture on each cabbage leaf.


8Fold leaf over to enclose meat and starting at the stem end, roll up.


9Place rolls, seam side down in a buttered baking dish.


10Cover with tomato mixture and bake, uncovered for 1 hour.


11Serve with sour cream.
2 Cups of cooked RICE


2 Lb. raw ground BEEF


1/4 - 1/2 cup minced raw ONION--depending how much you enjoy onion.


1 cup of WATER


salt, pepper


1 tsp. garlic powder


1 can of TOMATO JUICE


1 can of MUSHROOM SOUP


large BAKING dish





The easiest way to get your cabbage leaves pliable is to take as much core out of the head as possible. Then place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.





The other way would be to place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.





Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.





Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.





These are great served with mashed potatoes and peas.





They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.
Ingredients


1 large or 2 small cabbages


2 eggs, beaten


1/2 cup milk


1/2 cup minced onion


1 tablespoon minced garlic


1 pound extra lean ground beef


1 pound lean ground pork


2 cups cooked rice


Salt and pepper





Sauce:


1 can (680 ml/24 ounces) tomato sauce


2 tablespoons brown sugar


1 tablespoon Worchestershire sauce


Juice of 1 lemon





Directions


Separate leaves from cabbage. You will need about 24 large leaves, or more if you make the cabbage rolls smaller. Bring a large pot of water to a boil and boil the leaves for 2 minutes until softened. Drain.


In a large bowl combine eggs, milk, onion, garlic. beef, pork, rice, salt and pepper. Mix well.


Take 1 cabbage leaf, trim hard core from the bottom of it if required. Take about 1/4 cup of meat mixture, roll into a log shape and place near the top of the cabbage leaf. Roll up, tucking in ends. Place in slow cooker. Continue with remaining cabbage leaves and meat.


Combine sauce ingredients and pour over cabbage rolls in slow cooker. Cook on low for 8 to 9 hours.


Makes about 24 cabbage rolls, or more if you make them smaller.








I would adapt something like this, adding your mushrooms, and using canned soup.


Omit what you don't want.


I can't find a match for you discription either.
CABBAGE ROLLS





Sauce:





1 stalk celery, diced


1/4 cup red onions, finely chopped


3 tablespoons chicken stock


1 1/2 cups tomatoes, finely chopped


2 tablespoons fresh basil, minced


1 tablespoon cider vinegar


1 teaspoon fresh oregano, minced





Cabbage Rolls:





1/2 cup red onions, chopped


1/2 cup mushrooms, chopped


1 teaspoon garlic, minced


2 tablespoons chicken stock


2 cups cooked rice or barley


1/2 teaspoon curry powder


1/2 cup tomatoes, diced


3 tablespoons bread crumbs


2 teaspoons soy sauce


1 tablespoon fresh parsley, chopped


1/4 teaspoon black pepper


8-10 cabbage leaves





Sauce:





In a medium saucepan, saut茅 onions and celery over medium heat in stock for about 5 to 7 minutes. Stir in tomatoes, basil, oregano; add vinegar. Simmer over low heat, covered, for 20 minutes. Set aside.





Cabbage Rolls:





In another saucepan, saut茅 the onions, garlic and mushrooms in the stock for 3 to 5 minutes. Transfer to a large bowl. Stir in the rice or barley, tomatoes, bread crumbs, soy sauce, parsley, curry and pepper.


Steam the cabbage leaves in boiling water for about 3 minutes or until wilted. Drain on paper towels.





When cool enough to handle, portion 1/2 cup of mixture onto the center of each leaf. Roll up tightly in the cabbage leaf to wrap the filling.





Spray a baking dish with Pam or olive oil. Arrange the rolls with the seam side down.





Layer a cup of tomato sauce over the tops of the rolls. Cover with aluminum foil and bake at 400掳F for 25 to 35 minutes.





Serve with the remaining sauce.





Note: The head of cabbage may be frozen instead of boiled to make it pliable for rolling up. A good idea on hot Summer nights to avoid scalded fingers and an overheated kitchen!
My mom just made like 50 Go艂膮bki last friday i'd give you the recipe but it's in my mom's head. Typical polish lady, she never writes it down lol. Good luck though!
INGREDIENTS:


12 cabbage leaves


.


Filling:


1 pound ground beef


3/4 cup cooked rice


1/2 cup finely chopped onion


1 egg


2 teaspoons salt


1 teaspoon pepper


1/2 cup milk


.


Sauce:


1 cans (8 ounces ) tomato sauce


1 can (14.5 ounces) diced tomatoes, undrained


3 tablespoons sugar


2 tablespoons vinegar


1/2 cup water


2 tablespoons cornstarch mixed with 1/4 cup cold water


PREPARATION:


Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions

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