Polish Vegetarian Cabbage Rolls with rice and eggs
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Polish Vegetarian Cabbage Rolls with rice and eggs calories by ingredient
Introduction
a really different cabbage roll good for vegetarian meals a really different cabbage roll good for vegetarian mealsNumber of Servings: 4
Ingredients
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1 1/2 cup cooked barley
2 finely chopped hard boiled eggs
1 large sweet onion
2T olive oil
1 serving egg substitute
2T chopped fresh parsley
1 tsp maggi extract
8 cabbage leaves
1 can tomato soup
2 cups vegetable water from cooked celery onion, cabbage and carrot, bay leaf
allspice
and peppercorn.
Directions
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.
Member Ratings For This Recipe
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NELLY_1
