Recipe for cabbage rolls that uses tomato bisque soup and cinnamon
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This is a delicious recipe for cabbage rolls that uses tomato bisque soup and cinnamon. The ingredients are simple and the result is a flavorful, hearty dish that is perfect for a winter meal. The soup provides a rich base for the cabbage rolls, and the cinnamon adds a touch of sweetness and spice. This dish can be made in advance and reheated, or made fresh and served immediately.
To make the cabbage rolls, you will need:
-1 head of cabbage
-1 can of tomato bisque soup
-1 teaspoon of cinnamon
-1/2 cup of uncooked rice
-1/2 pound of ground beef
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Remove the core from the cabbage and slice the leaves thinly.
3. In a large pot, boiling water to cook the cabbage leaves for 3-5 minutes until they are soft.
4. Drain the cabbage leaves and let them cool.
5. In a bowl, mix together the tomato soup, cinnamon, and uncooked rice.
6. To assemble the cabbage rolls, take a leaf and spoon some of the filling into the center. Fold the leaf over the filling, tucking in the sides, and roll it up like a burrito.
7. Place the cabbage rolls seam side down in a baking dish.
8. Bake for 25-30 minutes, or until the cabbage rolls are cooked through.
This recipe makes 8-10 cabbage rolls. Serve with a side of green beans or a salad for a complete meal
