Recipe: Tuna-Stuffed Cabbage Roll Soup (1976)

TUNA-STUFFED CABBAGE ROLL SOUP

FOR THE CABBAGE ROLLS:
4 large cabbage leaves
1 (6 1/2 ounce) can Chicken of the Sea Chunk light tuna, drained and flaked
1 cup cooked rice
1 tablespoon lemon juice
2 tablespoons minced onion
1/2 teaspoon grated lemon peel
1 egg
1/4 teaspoon garlic powder
2 or 3 drops hot pepper sauce
FOR THE SOUP:
4 cups fish or chicken broth
2 tablespoons all-purpose flour
1/4 cup water
Salt and pepper (to taste)
1/2 cup heavy (whipping) cream
Paprika

Parboil cabbage leaves for 2 minutes; cut away enough of heavy membrane to make leaf flexible; set aside.

Combine tuna, rice, lemon juice, minced onion, lemon peel, egg, garlic powder, and hot pepper sauce; divide over centers of cabbage leaves, fold 2 sides of leaves over stuffing, roll up and fasten each with a wood food pick.

Place cabbage rolls in bottom of large, heavy pot. Cover with fish broth or chicken broth and bring to boil. Reduce heat; cover and simmer 30 minutes.

Remove cabbage rolls to a heated bowl, cover and set aside.

Combine flour with water and blend to make a smooth paste; stir into broth in pot and cook, stirring constantly, until thickened. Season to taste with salt and pepper. Remove from heat; stir in cream.

Pour into serving dishes. Place a stuffed cabbage leaf in each dish; sprinkle with paprika.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Chicken of the Sea Tempting Tuna Cookbook, 1976