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    You are in: Home / Recipes / Polish Stuffed Cabbage Recipe
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    Polish Stuffed Cabbage

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 01, 2008

      This is a great recipe. Very close to the one my family uses. Just a suggestion: you can Freeze the head of cabbage and let it thaw on counter. Then just peel off each leaf and use it. Instead of boiling it. Also, you can use barley to make it heartier. One last note, we make it in a big stock pot and just boil it on the stove. When we were younger, my mom would clean out all the ketchup packages in the fridge and put it in the pot with the soup. When you roll up the cabbage, just poke in the sides. They will stay. SLColman your recipe is great!!

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    • on March 05, 2014

      This is the best! I always bake them at 350 for 2 hours....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2013

      The first line of the recipe cracked me up. Have you heard about Alaskan giant cabbages? I'm going to need a bigger casserole dish! I had never made it before, but it was requested by a friend that grew up eating it. The recipe was easy to follow and my friend loved it. (I used a normal-large cabbage:)

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    • on December 23, 2008

      I LOVE this recipe! The first time I cooked it was a few years ago when I had a girl from Poland come to visit, she couldn't beleive how good it was and said she remembered being home in Poland eating this! She kept asking for more until there were no more! Thank you!

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    Nutritional Facts for Polish Stuffed Cabbage

    Serving Size: 1 (327 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 296.3
     
    Calories from Fat 116
    39%
    Total Fat 12.9 g
    19%
    Saturated Fat 4.8 g
    24%
    Cholesterol 95.3 mg
    31%
    Sodium 913.4 mg
    38%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 10.0 g
    40%
    Protein 21.1 g
    42%

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