Stuffed Cabbage Rolls Recipe
Summary
Ingredients
| Whole cabbage leaves | 12 Large | |
| Beef | 1 Pound, ground | |
| Rice | 1 Cup (16 tbs) (cooked) | |
| Onion | 1⁄4 Cup (4 tbs), minced | |
| Egg | 1 , beaten | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Tomato soup | 1 Can (10 oz) |
Nutrition Facts
Serving size: Complete recipe
Calories 4439 Calories from Fat 513
% Daily Value*
Total Fat 57 g88%
Saturated Fat 22.4 g111.9%
Trans Fat 0 g
Cholesterol 441.2 mg147.1%
Sodium 6760.3 mg281.7%
Total Carbohydrates 867 g289%
Dietary Fiber 274.3 g1097.2%
Sugars 401.1 g
Protein 234 g468.9%
Vitamin A 247.3% Vitamin C 6609.1%
Calcium 456% Iron 335.7%
*Based on a 2000 Calorie diet
Directions
Remove, drain, and cool.
Combine all ingredients except soup.
Spoon mixture evenly onto cabbage leaves and roll them up, tucking in the sides before the final end roll, to form a round envelope.
Place rolls in crock, and pour the soup over all.
Cover and cook for 6 to 8 hours at Low heat.
Chef
