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This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Ingredients
- 1 large head cabbage
- 1 pound lean ground beef
- 1 egg, beaten
- 1 onion, finely diced
- ¾ cup cooked white rice
- salt and pepper to taste
- 1 (10.75 ounce) can condensed tomato soup
Directions
Step 1
Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
Step 4
Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
Step 5
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 248 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat5g | 26% |
| Cholesterol66mg | 22% |
| Sodium288mg | 13% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber4g | 15% |
| Total Sugars8g | |
| Protein14g | |
| Vitamin C78mg | 392% |
| Calcium79mg | 6% |
| Iron3mg | 14% |
| Potassium527mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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