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Stuffed Cabbage Rolls (Tomato Soup)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 024 01
STUFFED CABBAGE ROLLS (TOMATO SOUP)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
322 cal
23 g
27 g
14 g
85 mg
697 mg
75 mg
Ingredient
Weight
Measure
Issue
SOUP,CONDENSED,TOMATO
11-1/8 lbs
1 gal 1 qts
JUICE,LEMON
1-1/8 lbs
2 cup
SUGAR,GRANULATED
14-1/8 oz
2 cup
24 lbs
9 gal 2-7/8 qts
30 lbs
CABBAGE,GREEN,FRESH,HEAD
WATER,BOILING
25-1/8 lbs
3 gal
1/2 oz
3/8 tsp
SALT
BEEF,GROUND,BULK,RAW,90% LEAN
24 lbs
STEAMED RICE
2 qts 2 cup
ONIONS,FRESH,CHOPPED
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
CATSUP
1 lbs
2 cup
8-1/2 oz
1 cup
WORCESTERSHIRE SAUCE
SALT
1-7/8 oz
3 tbsp
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
1/8 oz
1/8 tsp
GARLIC POWDER
Method
1
Blend tomato soup, lemon juice, and sugar. Set aside for use in Step 8.
2
Add cabbage to boiling salted water in steam-jacketed kettle or stock pot; cover; cook 10 minutes or until leaves are pliable.
3
Drain well; separate 200 leaves; remove larger ribs; set aside for use in Step 6.
4
Shred remaining cabbage coarsely. Set aside for use in Step 7.
5
Combine beef, cooked rice, onions, catsup, Worcestershire sauce, salt, pepper, and garlic powder. Mix lightly but thoroughly.
6
Place 1/4 cup meat mixture on each cabbage leaf. Fold sides of leaf over mixture; roll tightly.
7
Place 25 cabbage rolls seam side down in each 12x20x2-1/2 steam table pan. Spread shredded cabbage evenly over rolls in each
pan.
8 Pour 2-1/2 cups sauce over cabbage rolls in each pan.
9 Using a convection oven, bake 1 hour at 325 F. on high fan, closed vent or until cabbage is tender. Skim off excess fat, CCP:
Internal temperature must reach 155 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 2 Rolls |
| Calories: | 322 cal |
| Carbohydrates: | 23 g |
| Protein: | 27 g |
| Fat: | 14 g |
| Cholesterol: | 85 mg |
| Sodium: | 697 mg |
| Calcium: | 75 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOUP,CONDENSED,TOMATO | 11-1/8 lbs | 1 gal 1 qts | |
| JUICE,LEMON | 1-1/8 lbs | 2 cup | |
| SUGAR,GRANULATED | 14-1/8 oz | 2 cup | |
| CABBAGE,GREEN,FRESH,HEAD | 24 lbs | 9 gal 2-7/8 qts | 30 lbs |
| WATER,BOILING | 25-1/8 lbs | 3 gal | |
| SALT | 1/2 oz | 3/8 tsp | |
| BEEF,GROUND,BULK,RAW,90% LEAN | 24 lbs | ||
| STEAMED RICE | 2 qts 2 cup | ||
| ONIONS,FRESH,CHOPPED | 3-1/2 lbs | 2 qts 2 cup | 3-7/8 lbs |
| CATSUP | 1 lbs | 2 cup | |
| WORCESTERSHIRE SAUCE | 8-1/2 oz | 1 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 2/3 oz | 3 tbsp | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp |
| Method: | |
|
1 Blend tomato soup, lemon juice, and sugar. Set aside for use in Step 8. 2 Add cabbage to boiling salted water in steam-jacketed kettle or stock pot; cover; cook 10 minutes or until leaves are pliable. 3 Drain well; separate 200 leaves; remove larger ribs; set aside for use in Step 6. 4 Shred remaining cabbage coarsely. Set aside for use in Step 7. 5 Combine beef, cooked rice, onions, catsup, Worcestershire sauce, salt, pepper, and garlic powder. Mix lightly but thoroughly. 6 Place 1/4 cup meat mixture on each cabbage leaf. Fold sides of leaf over mixture; roll tightly. 7 Place 25 cabbage rolls seam side down in each 12x20x2-1/2 steam table pan. Spread shredded cabbage evenly over rolls in each pan. 8 Pour 2-1/2 cups sauce over cabbage rolls in each pan. 9 Using a convection oven, bake 1 hour at 325 F. on high fan, closed vent or until cabbage is tender. Skim off excess fat, CCP: Internal temperature must reach 155 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence