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Stuffed Cabbage Recipe
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
|Cabbage head||1 Large|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped cooked carrot||1⁄4 Cup (4 tbs)|
|Canned whole kernel corn||7 Ounce, drained (1 Can)|
|Canned mushroom||4 Ounce, drained (1 Can)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2317 Calories from Fat 1060
% Daily Value*
Total Fat 120 g184.1%
Saturated Fat 74.5 g372.6%
Trans Fat 0 g
Cholesterol 353.5 mg
Sodium 2848 mg118.7%
Total Carbohydrates 226 g75.4%
Dietary Fiber 35.6 g142.4%
Sugars 52 g
Protein 81 g162.7%
Vitamin A 111.7% Vitamin C 557.1%
Calcium 212.1% Iron 55.4%
*Based on a 2000 Calorie diet
Lightly butter or oil a 13-1/2" x 8-1/2" baking dish.
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
In a large saucepan, bring 6 cups water to boiling.
Simmer until leaves are pliable, about 3 minutes.
Remove outer cabbage leaves (about 24 leaves).
Cut out hard center rib at bottom of each leaf.
Melt 2 tablespoons butter or margarine in a medium skillet.
Add celery, onion, carrot, corn and mushroom pieces.
Cook, stirring constantly, until celery and onion are tender, not brown.
Stir vegetable mixture and cheese into cooked rice.
Place 2 to 4 tablespoons of rice mixture on each cabbage leaf, depending on size of leaf.
Roll up, tucking sides in during rolling.
Arrange rolls in prepared baking dish, folded side down.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 25 minutes.
Combine soup and milk in a medium saucepan.
Heat and serve with cabbage rolls.