Slow-Cooked Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 202.1
- Total Fat: 3.8 g
- Cholesterol: 44.9 mg
- Sodium: 953.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.8 g
- Protein: 7.9 g
View full nutritional breakdown of Slow-Cooked Cabbage Rolls calories by ingredient
Number of Servings: 6
Ingredients
-
1 large head cabbage
1 egg-beaten
1 can (8 oz) tomato sauce
3/4 c. quick cooking rice
14 c. chopped green pepper
12 c. crushed saultines
1 envelope onion soup mix
1 can (46 oz) V8
salt to taste
grated Parmesan cheese
Directions
Cook cabbage in boiling water just till leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaineder) Cut out the thick vein from the bottom of each leaf making a V-cut. Set aside.
In a bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place 1/3 c. meat mixture on each cabbage leaf. Overlap cut ends, fold in sides, roll up to enclose filling and secure with toothpicks.
Place in 3 qt. slow cooker. Pour V8 over. Cover and cook on low 6-7 hours. Before serving, sprinkle with salt and cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIJEAN.
In a bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place 1/3 c. meat mixture on each cabbage leaf. Overlap cut ends, fold in sides, roll up to enclose filling and secure with toothpicks.
Place in 3 qt. slow cooker. Pour V8 over. Cover and cook on low 6-7 hours. Before serving, sprinkle with salt and cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIJEAN.