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Rice Stuffed Cabbage Rolls Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Cabbage leaves||12 Large|
|Vegetable cocktail juice||24 Ounce (1 Can)|
|Dairy sour cream||1 Tablespoon|
|Snipped parsley/Crumbled crisp-cooked bacon||1 Teaspoon|
Serving size: Complete recipe
Calories 3850 Calories from Fat 346
% Daily Value*
Total Fat 40 g61.5%
Saturated Fat 21.2 g106.2%
Trans Fat 0 g
Cholesterol 72.3 mg
Sodium 3806.9 mg158.6%
Total Carbohydrates 831 g277.1%
Dietary Fiber 278.8 g1115.3%
Sugars 387.1 g
Protein 157 g313.7%
Vitamin A 461.5% Vitamin C 6940.2%
Calcium 447% Iron 346.7%
*Based on a 2000 Calorie diet
Combine with rice and the 1/4 cup parsley.
Cut about 2 inches of heavy center vein out of cabbage leaves.
Immerse leaves in boiling water just till limp, about 3 minutes; drain.
Sprinkle generously with salt.
Place about 1/4 cup of the rice mixture in center of each leaf; fold in sides.
Fold ends so they overlap atop rice.
Place, seam side down, in 12x7 1/2 x 2 inch baking dish.
Combine vegetable juice cocktail and sugar; pour over cabbage rolls.
Bake, covered, at 350° for 1 hour.