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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    Kaarin's Note:

    Delicious one dish meal. Easy with a can of prego sauce. I have made this in the crock pot too; left out the tomato juice and cooked it on low all day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the cabbage head in a large pot of boiling water for 10 minutes or outer leaves are tender. Rinse immediately in cold water and drain. Remove about 10 of the largest leaves and refrigerate the rest for another use. If the cabbage vein is very thick, cut a v shape slit to remove the bottom of it.
    2. 2
      In a bowl combine the meat, rice, ketchup, worcestershire, and seasonings.
    3. 3
      Place about 1/2 cup of meat mixture on each leaf and roll up tightly.
    4. 4
      Place seam side down in a dutch oven. Top with the pasta sauce and cook over low heat one hour. Add the tomato juice as desired and cook 20 minutes longer.

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    Nutritional Facts for Stuffed Cabbage Rolls

    Serving Size: 1 (239 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 331.5
     
    Calories from Fat 86
    26%
    Total Fat 9.6 g
    14%
    Saturated Fat 3.1 g
    15%
    Cholesterol 40.1 mg
    13%
    Sodium 999.3 mg
    41%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 3.1 g
    12%
    Sugars 15.6 g
    62%
    Protein 17.6 g
    35%

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