Polish Vegetarian Cabbage Rolls with rice and eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 cup cooked barley 2 finely chopped hard boiled eggs1 large sweet onion2T olive oil1 serving egg substitute2T chopped fresh parsley1 tsp maggi extract 8 cabbage leaves1 can tomato soup2 cups vegetable water from cooked celery onion, cabbage and carrot, bay leaf allspice and peppercorn.
Mix chopped hard boiled eggs raw eggbeater equal to one egg. Saute onion in olive oil. Mix all together. Stuff spoon ful into each cabbage leaf which has ben prepared ahead of time . Roll and place in casserole cover rolls with can of tomato soup mixed with 1 and 1/2 cup vegetable water .
Cabbage prep: Remove cabbage heart. Freeze head or boil for 5 minutes. Carefully remove one leaf at a time after trimming each center rib for easier rolling.
Number of Servings: 4
Recipe submitted by SparkPeople user THERESAWEBBER49.
Cabbage prep: Remove cabbage heart. Freeze head or boil for 5 minutes. Carefully remove one leaf at a time after trimming each center rib for easier rolling.
Number of Servings: 4
Recipe submitted by SparkPeople user THERESAWEBBER49.
Nutritional Info Amount Per Serving
- Calories: 236.0
- Total Fat: 6.9 g
- Cholesterol: 106.2 mg
- Sodium: 488.7 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 5.5 g
- Protein: 11.1 g
Member Reviews
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NELLY_1
Very tasty. Tried it with kasha instead of barley. Plan to make it again. - 5/25/15
Reply from BABCIATEA (5/27/15)
Yes there are just so many variations of cabbage rolls I could eat them most days of the week