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Add a photoServings: 12
Ingredients
- (Polish stuffed cabbage rolls)
- 3 c. water
- 1 tsp salt
- 2 c. medium grain rice
- 2 med onions, finely minced
- 1 Tbsp. bacon fat Freshly grnd black pepper to taste
- 1 1/2 lb extra lean grnd beef
- 2 slc bacon, cooked and crumbled Salt to taste (optional)
- 1 lrg green cabbage
- 1 x 10 3/(4-oz) can condensed tomato soup
Directions
- Boil water with salt. Add in rice and cook 15 min, till hard. Cook onions in bacon fat till transparent and beginning to brown. Add in to rice in large bowl. Pepper the grnd beef and crumble into bowl. Add in crumbled bacon. Mix with fork to prevent mashing ingredients. If you like, add in salt to taste.
- Cut and remove core from cabbage. Put whole cabbage into large pot of boiling water and boil, removing leaves one at a time as they wilt. Place leaves in colander to drain and cold as you continue working. When all leaves have been separated and removed from the water, trim the spine of each leaf with a very sharp knife held parallel to the leaf surface (you don't cut through the leaf, but along the surface to 'thin' the spine and make the leaf flexible sufficient to wrap around the stuffing).
- Place filling inside each leaf and roll from the core end, tightly, tucking in sides as you go. They should be long and narrow, not overstuffed. Stack rolls in Dutch oven. Spoon tomato soup over the top. Bake at 350 degrees for 1 1/2-2 hrs.
- Makes 20 to 30 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 109 | 37% |
| Total Fat 12.05g | 15% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.53g | |
| Cholesterol 43mg | 14% |
| Sodium 293mg | 12% |
| Potassium 378mg | 11% |
| Total Carbs 31.05g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.4g | 2% |
| Protein 14.55g | 23% |
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